Gel properties are one of the important determining factors for the quality and sensory properties of surimi products. Surimi is a typical multi-phase， multi-component food system. The interaction between the main components such as proteins， polysaccharides and lipids is the basis for the formation of surimi and ultimately determines the quality of the products. However， the interaction mechanism between the multiple components in the surimi mixed system and its effect on the quality of surimi products are still unclear. This constrains the processing technology， theoretical innovation and the healthy development of the industry for surimi products. In this paper， the effects of exogenous additives such as proteins， polysaccharides， lipids and polyphenols on the thermally induced gelation properties of surimi are reviewed based on the formation mechanism and influencing factors of surimi gels. The purpose is to analyze the interaction between the components in surimi products and their influence on gel characteristics. In this way， we provide a theoretical basis for the development of new surimi products and the regulation of gel quality.