Abstract: The hairtail surimi was added to sliver carp surimi to study its effect on the gel properties of mixture surimi through the measurement of texture and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) . The results showed that the gel strength significantly reduced while the modori index increased with the addition of non-heated hairtail surimi.However, the gel strength and modori index were markedly improved when hairtail surimi was heated.In the SDS-PAGE experiment the bands of myosin heavy chains completely disappeared under 55℃ for 240min by the addition of protease extract from hairtail surimi.These results indicated that there was protease in frozen hairtail surimi, which could reduce the gel properties of mixture surimi.