Abstract: In order to compare the effect of hydrophilic colloid on gel properties of unrinsed Catfish（Clarias gariepinus） surimi, 0.2% gellan gum（GNG）, 0.2% carrageenans（CGN）, 0.2% curdlan gum（CDG） and 0.2% guar gum（GRG） were added to unrinsed Catfish（Clarias gariepinus） surimi respectively, the indicators such as gel properties, whiteness value, water holding capacity, dynamic rheological properties and changes in water migration were measured. The results showed that the addition of four kinds of hydrophilic colloids could increase the water holding capacity, whiteness value, storage modulus G′ and loss modulus G″ of Catfish（Clarias gariepinus） surimi gel to varying degrees. The addition of GNG, CGN and CDG could promote the migration of immobile water to bound water in Catfish（Clarias gariepinus） surimi gel(P₂₁ increased). The water holding capacity（95.77%）, breaking force（500.80 g）, breaking distance（8.46 mm） and gel strength（4 335.69 g·mm） of CDG group were the maximum values, while GNG and GRG could reduce gel strength of Catfish（ Clarias gariepinus） surimi. In summary, the addition of 0.2% CDG could significantly improve the gel properties of Catfish（Clarias gariepinus） surimi.