Abstract: An abundant source of cephalopods were in urgent need of comprehensive processing,surimi products from cephalopods could achieve the high value processing and increase the variety of surimi products. Due to the poor gel-forming ability of cephalopods muscle,how to effectively improve the gel properties of the cephalopods surimi products was a focus problem during the processing. The influence factors of the gel properties and measures to improve the gel properties of the surimi products from cephalopods were reviewed,the influence of the peculiarities of cephalopods muscle on the gel properties was analyzed,the ways to improve the gel properties of the cephalopods surimi products during the processing were elaborated,to produce a popular surimi products from cephalopods.