Surimi-based　products　(such　as　fish　ball,　kamaboko　and　crabstick)　are　well　accepted　by　consumers　and　have　broad　market　prospects　owing　to　their　health　and　nutritional　properties　and　convenience.　The　surimi-based　product　is　an　elastic　gel　formed　based　on　the　gelation　properties　of　myofibrillar　protein.　The　processing　procedure　includes　chopping,　heating　and　exogenous　substance　addition.　Therefore,　changes　in　the　structural　and　functional　characteristics　of　surimi　myofibrillar　protein　under　typical　processing　conditions　can　affect　the　quality　of　surimi-based　products.　In　this　article,　the　quality　changes　and　control　methods　of　surimi　myofibrillar　protein　under　the　typical　processing　conditions　of　physical　field　(heating　and　comminution),　chemical　field　(pH　and　ionic　strength)　and　biological　field　(enzyme　and　microorganism)　are　reviewed,　aiming　to　provide　a　theoretical　basis　for　further　development　of　the　surimi-based　product　processing　industry.　©　2022,　China　Food　Publishing　Company.　All　right　reserved.