Abstract: Taking the gel properties,textural properties and the water holding capacity of the produce as the main index,the effect of curdlan on the quality of fresh- water fish surimi- based products was investigated.The results showed that curdlan could significantly improve hardness,springness,chewiness,gel strength and the water holding capacity of surimi product. Considered the above factors and the production cost of adding curdlan,the optimal addition amount of curdlan was 0.1% ~ 0.2%.In this study,when curdlan was used to replace the part of surimi,the production cost was saved as well as the elasticity of surimi product was improved. When curdlan instead of 20% of surimi,soy protein isolates was added to surimi producte,the hardness of products was kept well and the quality of the products was also improved.