Abstract: The effects of native cassava starch hydroxypropylated starch,starch phosphate,cross- linked hydroxypropylated starch and cross- linked acetylated starch with different concentration( 5%,10% and 20%) on gelling properties of surimi after being sterilization at 120 ℃ were investigated so as to improve the quality of surimi.Breaking force,deformation,gel strength,whiteness,water holding capacity( WHC),bending experiment and scanning electron microscopy were used as the quality indexes for evaluating the textural properties,color and water- holding capacity of surimi.The results showed that the optimized amount of starches was about 10% for all starch- contained samples. Adding cross- linked hydroxypropylated cassava starch and cross- linked acetylated cassava starch could raise the level of breaking force,deformation and gel strength of surimi significantly( p < 0.05).All starches could improve the whiteness of surimi and native cassava,cross- linked hydroxypropylated cassava starch,cross- linked acetylated cassava starch could improve the WHC of surimi at different extents.