Abstract: In order to research the thermal aggregation behavior of anchovy mince and silver carp surimi blended in different ratios, the gel strength, dynamic rheology, thermal stability, particle size, intrinsic fluorescence, Raman spectrum and scanning electron microscope were used as indicators. When the mass ratios of anchovy mince to silver carp surimi were 1:9 and 2:8, the gel strength of the blended system reached 7568.01 g·mm and 6804.22 g·mm, respectively. When the mass ratios of anchovy mince to silver carp surimi were 0:10, 1:9 and 2:8, the thermal stability and storage modulus of the blended system were highest. With the process of heating, the maximum fluorescence intensity decreases gradually. Compared with the unheated, the maximum fluorescence intensity of the first stage heating (40℃, 30 min) and the second stage heating (40℃, 30 min;90℃, 20 min) decreased by 38.8% and 44.4%, respectively. When the mass ratio of anchovy mince to silver carp surimi was 1:9, the relative contents of α-helix in the blended system after two-stage heating was the lowest, the relative contents of β-fold was the highest, and the microstructure was the densest. In conclusion, when the mass ratio of anchovy mince to silver carp surimi was 1:9, the thermal aggregation effect of the blended system was the best.