A fast identification method of four marine fish surimi (red sea bream surimi (RSBS),hairtail surimi (HS),gurnard surimi (GS) and trash surimi (TS)) was developed by a Tri-step infrared spectroscopy (Fourier transform infrared spectroscopy (FT-IR) integrated with second derivative infrared (SD-IR) spectroscopy and two-dimensional correlation infrared spectroscopy (2DCOS-IR)) combined with electronic sensory evaluation analysis.Compared to the other three surimi,however,TS had a middle strong characteristic peak of lipids at 1745 cm-1,indicating that TS had the highest content of lipids,despite the generally similar IR macro-fingerprints (similarity > 0.79) of the four surimi.SD-IR spectra of the four surimi enhanced the spectral resolution and amplified the small differences,especially at about 1710~1600 cm-1 suggesting that the four had different profiles of proteins.Moreover,evident differences were observed visually in 2DCOS-IR spectra of 1500~1800 cm-1,indicating that the four surimi have fine differences in protein secondary structures and content of lipids.Two-hundred batches of surimi (fifty for each surimi) were rapidly classified by clustering analysis model based on principal component analysis (PCA).Supplementally,electronic eyes and electronic nose distinguished four marine fish surimi effectively in color and smell with discrimination indexes 98 and 82,respectively.It was demonstrated that Tri-step FT-IR method combination with electronic sensory evaluation analysis provides an effective and multiplex way to rapidly and comprehensively evaluate and discriminate marine fish surimi.