Abstract: The effects of edible seaweeds powder on low sodium (0. 2mol/L) myofibrillar protein gel were studied. The myofibrillar protein was added with different concentrations (0, 2%, 4%, 6%, 8%) of seaweeds to examine the low sodium myofibrillar protein gel characteristics, including hardness, water-holding capacity and rheological properties, and the T2 relaxation time of myofibrillar protein heat-induced gel was investigated. The objective was to explore the ways of how to improvement the myofibrillar protein thermal gelation characteristics under low sodium conditions . The results showed that the gel hardness and water-holding capicity increased as the contents of seaweed increased. As the contents of seaweed reached 8%, the maximum is 58. 4g and 88. 3%, respectively. The rheological properties was significantly affected by the added seaweeds contents. Significant effect of addition of seaweeds powder was observed on the relaxation times of the T22, where samples containing seaweeds powder revealed a significant shorter relaxation time compared to samples without seaweeds. The principal component analysis showed that the optimal contents of seaweed powder that added in low-sodium chicken myofibrillar protein was 4% ~ 6%.