Abstract: To investigate the suitable addition amount of soluble brown seaweed dietary fiber (SBF) for low-salt surimi products, this article investigated the effects of 0%~1.5% concentrations of SBF on cooking loss, water-holding capacity, texture properties (hardness, chewiness, cohesiveness, adhesivity, springness) and thermal physical properties (thermal diffusivity, thermal resistivity, thermal conductivity, specific heat) of low salt Hypophthalmichthys molitrix surimi products. The results showed that, with the increase of the concentration of SBF, cooking loss significantly decreased (p<0.05);hardness, elasticity, mastic ability and adhesiveness showed significant increase (p<0.05);In the range of 0.75~1.5% SBF concentration, WHC significantly increased (p<0.01);the addition of SBF could increase the cohesion, adhesiveness and thermal resistance and reduce the heat diffusion rate, heat conduction rate and specific heat of products to varying degrees. SBF could be added to low-salt silver carp surimi products as a good source, and the hardness of products was within the appropriate range when the amount of addition was less than 1%.