Abstract: In this paper, the transglutaminase (TGase) was used to improve the quality of surimi products. The effects of TGase on the elasticity and cohesiveness of surimi products were tested at different Tgase addition levels, reaction temperatures and time. Through the L₉(3⁴) orthogonal test, the experimental results showed that the quality of the surimi products was improved to a certain degree. The optimal parameters of TGase were 0.10% of quantity, 35℃ of reaction temperature and 1.5 h of reaction time.