Gel strength is a key index of assessing the quality of freshwater fish surimi.The effects of transglutaminase(TGase),CaCl2,albumen,and Rhizoma dioscoreae on the gel strength of surimi were investigated.The results showed that the gel strength of Aristchthys nobilis surimi was increased to 170%,130%,7%,and 5%,respectively;synergistic effects existed in TGase and calcium.According to orthogonal experiment,the optimum conditions for surimi,based on the combined effects on gel strength and sensory quality were:TGase 50U,CaCl2 0.5 %,egg albumen 4 %,and Rhizoma dioscoreae 20 %.