Abstract: The effect of soybean, flaxseed and perilla seed oil on quality of grass carp surimi were investigated in this study.The changes of color, gel properties, water holding capacity ( WHC) , cooking loss, texture parameters and microstructure of the surimi gel in the presence of different concentrations of vegetable oil were analyzed. The results indicated that the addition of vegetable oil significantly increased the whiteness and cooking loss of surimi gel, but reduced WHC, gel strength, hardness, cohesiveness and chewiness. There was no significant difference in springiness, cohesiveness and resilience among all the samples.No significant influence was found when 3% vegetable oil was added into surimi gel.Especially for 3% perilla seed oil, the gel network structure of grass carp surimi was relatively smooth and there were no large holes.Meanwhile, the minimum decrease range of WHC and gel strength was found with an addition of 3% perilla seed oil.