The effect and mechanism of preemulsification of fat on the gel properties of myofibrin-fat complex system were investigated. Glycerol monostearate (GMS), sucrose fatty acid ester (SE), soy lecithin (LEC) three types of emulsifiers were used to emulsify fat and then mixed preemulsified fat and myofibril protein to form the myofibril protein-fat composite system. The emulsification stability, surface tension, fat particles adsorbed protein membrane components were tested and gel rheological properties, dehydration shrinkage ratio, quality and structure characteristics were also studied. Compared with control group (fat+myofibrillar protein), the fat emulsified compound system enhanced emulsifying stability index (ESI), decreased surface tension, increased the amount of protein adsorbed by fat particles. G′ in the process of heating increased, dehydration shrinkage ratio reduced, water holding capacity (WHC) increased. The hardness, springiness increased. The compound system with the emulsifier but without the preemusification showed better properties to control group but was not as good as preemusification groups. The preemulsification of fat can significantly improve the emulsification effect and gel properties of myofibrin-fat complex system.