Abstract: Surimi is a new type of aquatic food conditioning food. Its gel properties determine the quality of the product. Improving the gel properties of surimi is the basis for processing high quality surimi products. Several methods for forming surimi gels,such as heat-induced gels,acid-induced gels,fermented surimi gels,ultrasonic assisted gels formation,and ultra-high pressure techniques,were reviewed in this article. And the factors affecting the gel properties of the surimi,such as fish species,rinsing process,mashing,and additives,were summarized. It is intended to provide further reference for the processing of surimi products.