The effects of the microwave-assisted preparation of nano fish bone calcium from tuna with different additive amount and 0.2% calcium chloride on the gel quality of surimi were determined. The results showed nano fish bone calcium which compared with 0.2% calcium chloride had more advantages in gel strength， texture， water holding capacity and protein intermolecular force of surimi products， although the activity of Ca2+-ATPase was not as good as 0.2% calcium chloride. Both had no influence on the pH and whiteness values of surimi gels. The results of SDS-PAGE and Fourier infrared indicated that Ca2+ activated endogenous transglutaminase(TGase) to strengthen the covalent cross-linking of amino acid residued to form more β-sheet protein structures， thereby strengthening the strength of surimi gel. So nano-fish bone calcium could not only provide minerals and trace elements required by the human body， but also strengthen the physical and chemical properties of surimi， and could be used as an ideal natural calcium source in functional foods or as a food supplement.