Abstract: To investigate the changes in the basic properties of surimi gel after the first and second heating stages, we studied the surimi gels of five kinds of freshwater fish (Pelteobagrus fulvidraco, Ctenopharyngodon idellus, Aristichthys nobilis, Cirrhinus molitorella, Hypophthalmichthys molitrix) by indices of gel properties, chemical bonds, lipid content, phospholipid content and so on. The results show that the gel strength, hardness, chewiness, whiteness and water holding capacity of the first heating surimi gel were significantly less than those of the second heating surimi gel (P<0.05), but there were no significant differences in the elasticity and cohesion. The surface hydrophobicity of the five kinds of fish surimi gels increased significantly after the second stage of heating, and the degree was significantly different (P<0.05). However, there was no significant difference in the disulfide bond content between the two heating stages of A. nobilis and P. fulvidraco (P>0.05). The lipid content of the second heating surimi gel ranged from 38.24 g·kg⁻¹ to 76.45 g·kg⁻¹, and the total phospholipid ranged from 1.929 mg·g⁻¹ to 3.452 mg·g⁻¹.