Abstract: Exogenous additives represent a critical technological pathway for enhancing the comprehensive quality and achieving high-value utilization of surimi products. This review systematically summarizes the applications and underlying mechanisms of exogenous additives across four dimensions: gel strengthening, flavor modification, color protection, and nutritional fortification. The following core conclusions are drawn: Synergistic compounding serves as the pivotal strategy for functional optimization; Different categories of additives operate through distinct mechanisms, wherein gel enhancers function via physical filling, network interpenetration, or covalent crosslinking, whereas improvements in flavor and color rely on precise modulation of taste/off-flavor compounds and inhibition of oxidative chain reactions, respectively; Novel delivery systems, such as high internal phase emulsions and microcapsules, provide effective solutions for nutritional fortification. Current research has progressively evolved from macroscopic performance evaluation to elucidation of molecular interaction mechanisms; However, challenges remain in reconciling with the "clean label" development trend and in adequately resolving multi-component synergistic mechanisms. Future industrial development will focus on green additive innovation, intelligent precision processing, and comprehensive nutritional safety assessment throughout the entire value chain, with the aim of promoting high-quality, sustainable advancement in the surimi product industry.