Characteristics of Tilapia surimi gels induced by a range of ultra-high-hydrostatic-pressures (100MPa~400MPa for 15min) were compared to those of gels induced by two-stage heating (40℃/30min + 90℃/30min).The functional properties included sensory evaluation,color and textural properties (gel strength,hardness,cohesiveness,chewiness and resilience).Scanning electron microscopy (SEM) images for gel microstructure analysis,SDS-polyacrylamide gel electrophoresis analysis (SDS-PAGE) for protein cross-linking reaction analysis and Raman spectroscopy for in situ protein structure analysis were also carried out to explain the difference between heat-induced gel and pressure-induced gel.