Abstract: Abstract: In order to improve the quality of minced tilapia fish surimi products, the effect of adding golden pompano fish and tilapia fish skin gelatin into it were studied in this paper. Minced golden pompano fish was mixed with tilapia fish and made into surimi. Then the product structure, gel strength, expressible water content, and color of tilapia surimi were determined. The results showed that when in the 0-20% range, the higher the content of golden pompano was, the better the quality of surimi products were. Along with the increase of the content of golden pompano fish, the hardness, gumminess, chewiness, elasticity, cohesiveness, gel strength and whiteness of the sample increased, but expressible water content had no significant (P>0.05) changes. The price of golden pompano fish is high, cost of a small appropriate amount of golden pompano fish should be taken into consideration. Tilapia and golden pompano fish mince were then mixed in a certain proportion. Then different amounts of gelatin were added. The structure, gel strength, expressible water content and color of the sample were determined. The results showed that adding gelatin to the mixed surimi products led to a significant improvement of the quality of surimi. For example, when the amount of gelatin added was 2%, the hardness of the production increased 19%, the gumminess of the production increased 19%, the chewiness of the production increased 10%, the breaking force of the production increased 5%, and its expressible water content decreased. The elasticity, cohesiveness, broken distance showed a little change. The results showed that the addition of gelatin can also be used for the improvement of minced golden pompano fish-tilapia fish surimi products quality, and the higher the added amount of gelatin (range 0-10%) was, the better the products quality was. These results showed that adding golden pompano fish and tilapia fish skin gelatin (range 0-10%) could improve the quality of tilapia surimi in a certain extent. These results provided a reference to improve the quality of minced tilapia fish surimi products.