Abstract: The aim of this work was to investigate the influences of chickpea protein isolate (CPI) on the gel quality of low salt Yellow River carp fish balls. The low-salt Yellow River carp fish balls were mixed with chickpea protein isolate (CPI) at different proportions (2%, 4% and 6%, w/w), then the gel strength, whiteness, centrifugal loss, water distribution, rheological properties and microstructure were measured. The addition of CPI could improve the gel properties and water holding capacity offish balls. The fish balls added with 4% CPI had the least centrifugal loss and ratio of free water compared to low-salt (1% NaCl) fish balls. The fish balls (1% NaCl) mixed with 6% CPI had the largest gel strength low salt (1% NaCl), which was not statistically different with that of fish balls samples with 2% NaCl (P>0.05).The storage modulus (G') of fish balls (1% NaCl) mixed with 6% CPI was relatively high. The scanning electron microscopy revealed that the microstructures of the gels of fish balls (1% NaCl) mixed with 6% CPI were dense and uniform. The addition of CPI could lead to the increase in the whiteness of fish balls (P<0.05), which all over 70. In summary, the addition of 6% CPI could effectively improve the gel quality of low-salt fish balls. This work would provide a theoretical basis for the production of low-salt freshwater fish surimi products.