Abstract: In order to improving the quality of low sodium surimi,the effects of different amount of L-Lys on the texture,color,water holding capacity,moisture mobility and rheological properties of the low sodium surimi were investigated in this study. The results showed that the addition of L-Lys resulted in an initial increase followed by a decrease of the gel strength of the surimi gel,and the addition of 0.1% L-Lys enabled the low salt surimi gel(1.0% NaCl)to achieve comparable gel strength as the control surimi gel(2.5% NaCl). PH and water holding rate increased,while the color had no significant effect with the increase of L-Lys. The addition of L-Lys increased the ratio of immobilized water,while the free water decreased. The results of dynamic rheological properties showed that the temperature of G' reaching the first peak decreased with the increase of L-Lys,and was significantly lower than that of the control group(p<0.05). Meanwhile,the temperature of G' reaching the lowest point increased and was significantly higher than that of the control group(p<0.05). The addition of 0.1% L-Lys could improved the gel properties and provided a theoretical basis for the development of low sodium surimi.