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.