Abstract: By researching the gel properties of tilapia surimi,five kinds of sea surimi(sea bass,yellow croaker,golden pompano,red fish,mackerel)and kite cuttlefish surimi to screen the surimi that had great gel properties,then complexing it with tilapia surimi to improve the gel properties of tilapia mixed surimi. Comparing the gel properties(gel strength,whiteness,salt soluble protein content,sulfydryl content)of five kinds of sea surimi and kite cuttlefish surimi,the sea bass surimi had better gel properties,which had 4569.27 g·mm of gel strength and 48.17 mg/mL of the content of salt soluble protein. Mixing sea bass and tilapia,when adding 25% of sea bass,the gel strength,content of salt soluble protein,whiteness of mixed surimi were 2585.10 g·mm,29.73 mg/mL,72.62%,comparing with the single tilapia surimi,that were improved by the percentage of 27.3%,63.8%,5.2%,but the sulfydryl content had no significant effect. Therefore,the addition of 25% sea bass can greatly improve the gel properties of tilapia surimi,which laid a foundation for the development of the tilapia mixed surimi products.