Effects of the kind and addition of hydrocolloids on the gelation properties of horse-mackerel surimi were studied by texture analysis. Its whiteness, water-holding capacity and microstructure were also measured and determined. The results showed that addition of curdlan, Tamarind gum, konjac, carrageenin, agar and alginate improved the gelation properties significantly, which formed uniformed and density three-dimensional network. Curdlan had the best beneficial effect on the gelation properties of the surimi, followed by Tamarind gum, konjac, carrageenin and CMC. Addition of guar gum and alginate had slight effect on the gelation properties of surimi, while addition of xanthan gum and pectin had negative effect on the gelation properties of surimi, which formed impacted network with huge holes. 