Objective To deal with the gel quality degradation caused by improper temporary storage conditions during the industrial production of fish cake.Methods Frozen surimi is used as the raw material to produce fish cake. The effects of microbial transglutaminase (MTGase) addition amount, temporary storage temperature, and time on mechanical properties, appearance chroma, water retention properties, and sensory quality of fish cake are studied. The process parameters are optimized by a response surface test.Results MTGase addition amount, temporary storage temperature, and temporary storage time have significant effects on texture profile analysis (TPA) parameters, puncture characteristics, chroma, water retention properties, and sensory scores of fish cake (P<0.05). The optimal process parameters are as follows: an MTGase addition amount of 0.35 U/g surimi, a temporary storage temperature of 19.2 ℃, and a temporary storage time of 55.4 min. Under these conditions, the gel strength and sensory score of the fish cake are the highest, which are 24.15 N·mm and 37.38, respectively.Conclusion During the industrial production of fish cake, MTGase is suitable to add at the amount of 0.35 U/g surimi. The temporary storage conditions of mixed fish surimi should be selected at a lower temporary storage temperature (not higher than 19.2 ℃), and the temporary storage time should not exceed 55.4 min.