Abstract: Effects of six kinds of hydrocolloids on the gelation properties of ribbonfish surimi were studied by determining the gelation properties, water-holding capacity, whiteness and microstructure.The ratio of the compound hydrocolloids used as gel strengthening agent was investigated by response surface methodology.The results showed that the gel strength of ribbonfish surimi was increased with addition of align, konjac, artemisia gum, carrageenan, curdlan, respectively, while decreased with addition of guar gum.Ribbonfish surimi with addition of 0.1% curdlan, 0.19% konjac and 0.1% artemisia gum could form uniformed and density three-dimensional network, the gel strength of which was 3.58 times more than that without hydrocolloids.