Abstract: In recent years,surimi products industry has made great progress with the development of fisheries and processing technology in China. Some exogenous additives are often added to improve the quality of surimi products during processing. The effects of different additives on the gel strength and quality of surimi are closely related to the type and modes of action of the additives. In this paper,the effect of animal,plant,microbial sources and functional substances on the gel properties,quality,functional properties and shelf life of surimi products were reviewed,which would provide reference for the research of additives in surimi products.