Mackerel was used as raw material to prepare surim. Different concentrations (0.15%, 0.30%, 0.45%) of polyphenols such as chlorogenic acid (CHA), oxidized chlorogenic acid (OCHA), caffeic acid (CA), oxidized caffeic acid (OCA) were added into the surimi. Gel breaking force, water-holding capacity, color properties, water distribution and microstructure of the gel were analyzed. The results showed that CHA, OCHA, CA and OCA enhanced the breaking strength and distance of surimi gel. Among them, 0.15%CHA, 0.30%OCHA, 0.15%CA and 0.30%OCA showed the most significant effects. The water holding capacity also improved. Scanning electronic microscopy analysis showed that the network structure of the four gels was more porous and the whole size was smaller compared with that of control. The whiteness of gel with polyphenols showed slightly decrease compared with control. The above results indicate that optimized levels of chlorogenic acid and caffeic acid can enhance the gel properties and keep good color properties of mackerel surimi.