Abstract: Surimi products are products of high protein and low fat, which are prepared from raw surimi undergoing chopping, kneading, molding and gelation. Hydrocolloids are high molecular weight polysaccharides which are extracted from plants and algae, or synthesized by microorganisms. Hydrocolloids can improve the gel properties of surimi products. Different hydrocolloids have different effects on the gel strength of surimi from different species, and the modes of action vary widely. In this paper, surimi products, the mechanism of gel formation, the type and function of hydrocolloids were reviewed. The influence mechanism of hydrocolloid on gel properties of surimi and the application of hydrocolloid in surimi products were introduced. In addition, future research trends were proposed.