Abstract: Endogenous protease in aquatic products leads to the deterioration of surimi gel,which is the main internal cause affecting the surimi texture characteristics. Adding endogenous protease inhibitors is a common method to control gel deterioration during the production of surimi. The properties of three major endogenous proteases in fish muscle,including calpain,lysosomal cathepsin,myofibril-bound serine proteinase,and their effects on the gel properties of surimi are reviewed. The methods for inhibiting the degradation of surimi gel caused by endogenous protease and other methods for improving the gel properties of surimi are summarized,which provided a theoretical basis for controlling the deterioration of surimi gel and improving the gel properties of surimi.