Abstract: The experiment was carried out to study the water- holding capacity and resilience properties of pig blood gel processed under different conditions. Based on the analysis of the effects of pure blood content,temperature,heating time and Na Cl content,by setting the synthesis score of WHC and resilience as optimization target,the processing condition was optimized with response surface method. The results showed that the temperature,heating time and Na Cl content impacted the WHC and resilience significantly( p < 0.05),the impact degree of different factors ranks as the following: Na Cl content > heating time > temperature > pure blood content.The fitting analysis of the factors and the synthesis score results indicated that,the fitting model was comparatively reliable.By using the fitting model to optimize the gelling condition,the best condition was determined as follow:pure blood percentage was 86.05%( blood protein content was 16.66 g /100 m L),temperature,heating time and Na Cl content was 95 ℃,20 min and 4 g /100 m L respectively.Under such condition,the synthesis score reached the highest level of 69.66,with 88.21% WHC and 0.511 resilience.,and the gel had the best quality.