Objective To control the gel property and warmed-over flavor formation of hairtail surimi products.Methods Surimi gel is prepared using hairtail as the raw material. Then, by examining changes in sensory evaluation, microstructure, gel property, moisture content, and volatile flavor substances, this study investigates the effects of yeast extract addition and reheating methods on gel property and warmed-over flavor formation in hairtail surimi products.Results Yeast extract addition significantly promotes internal structural cross-linking and reduces the number of pores in the product, thereby enhancing the gel properties, including gel strength, hardness, and elasticity. Specifically, an optimal gel property is observed at a 1.00% addition level. Microwave reheating after freeze-thaw results in a denser microstructure. Furthermore, volatile substance analysis reveals that 2-hexenal, d₆-acetone, 2-nonanone, ethyl propionate, and ethyl butyrate are the main flavor substances imparted by the yeast extract to fresh hairtail surimi products. The primary warmed-over flavor components in hairtail surimi products formed after reheating are heptanal, 2-methylpentanal, (E)-2-octenal, 1-octen-3-ol, (E, Z)-2,6-nonadienal, 2,3-butanedione, and 2-undecanone (based on odor activity value>100). Microwave reheating generates less warmed-over flavor than the water-boiling reheating groups (based on odor activity value>1).Conclusion Microwave reheating combined with an addition of 1.00% yeast extract can improve the gel property and inhibit warmed-over flavor formation of hairtail surimi products.