The effects of four various starches(Corn starch,Waxy corn starch,hydropropylated corn starch and cross-linked starch) on the quality of Tilapia surimi gel during frozen storage were studied.Results indicated that gel strength and whiteness decreased as the time prolongs,while the water losing rate were increased.Corn starch had no significant effect on reducing the losing rate of water and improving the gel strength of Tilapia surimi gel;Other three types of starch all obviously reduced the water losing rate.Starch can keep the gel strength during frozen storage,especially the Waxy corn starch and cross-linked starch;Cross-linked starch had the best effect on color maintaining.Sensory evaluation indicated Tilapia surimi gel had the best quality with cross-linked starch.Comprehensive indexes showed that starch improved the quality of Tilapia surimi gel significantly,and cross-linked starch was the best one.