The gel-forming properties of salt soluble protein are one of the most important functional properties in processed surimi products,which could affect the texture,emulsion,water holding capability(WHC),gel strength and sensory characteristics of fish products.However,the gelforming properties of salt soluble protein are affected by a lot of factors including additives.To study the influence of several additives(TGase,sodium alginate,carrageenan,kanjoc gel)on the gel properties of salt-soluble protein from Cynoglossus robutu,the multiple regression models were set up between the WHC,strength of salt-soluble protein gel and content of additives according to the quadratic composite rotational experimental design and response surface method,then the optimal quantities of four additives were determined.When the additive composition was TGase 0.36%,sodium alginate 1.00%,carrageenan 1.00% and kanjoc gel 0.71%,the net structure of gel was dense evenly,and the WHC and strength of salt-soluble protein gel were 60.36% and 55.20 g,respectively.Compared with the control group,the WHC and gel strength of salt- soluble protein from Cynoglossus robutus increased by 36.41% and 351.80%.Appropriate additives combination could significantly improve the WHC and gel strength of salt-soluble protein from Cynoglossus robutus.