Abstract: In order to explore the effects of high pressure processing (HPP) on low-salt carp surimi, the improvements of carp surimi with magnesium chloride 2% NaCl and 0.3% MgCl₂ under different pressures on the gelation yield, water retention, color, texture, gel strength and rheological properties were studied. The results showed that the gel quality of carp surimi could be significantly improved by appropriate pressure treatment combined with MgCl₂. When the treatment pressure was 200 MPa, the cooking yield, water holding capacity, texture and gel strength of carp surimi gel reached the maximum value (93.14%, 95.24%, 3327.25 g, 3277 g, respectively). Appropriate pressure treatment could improve storage modulus (G') and less affect the color of carp surimi gel. Therefore, high pressure processing combined with magnesium chloride could improve the gel properties of low-salt carp surimi and provide a theoretical basis for the development of low-salt fresh water surimi products.