The effects of additives on gel strength and water loss rate of tilapia-sea bass mixed surimi were analyzed by SDS-PAGE gel electrophoresis. By adding starch sugar, protein, natural extraction and salt compounds in mixed surimi, the best additives that can significantly enhance the gel characteristics of tilapia mixed surimi were selected. It has showed that gel strength of additives group mixed surimi all significantly increased compare with the control group(p<0.05), especially for TGase enzymes mixed with additives group. The gel strength of TGase with bovine serum albumin, tannic acid, citric acid sodium group mixed surimi reached to 4 563.87, 4 357.06, 4 357.06 g·mm, respectively. Compared with the control group gel strength increased 76.55%, 68.55%, and 47.3 5%, respectively. Filtration rates of mixed surimi were also much lower than the control group of 7.33% (p<0.05), which were 1.4%, 1.62%, and 1.36% respectively. The MHC, Actin and TM bands in electrophoresis were wider, indicating that the fibrin fibers of the mixed surimi had higher crosslink degree and better gel properties.