Objective:　To　investigate　the　effect　of　calcium,　magnesium　and　potassium　salts　on　the　properties　of　coix　seed　starch-myofibrillar　protein　(CSS-MP)　composite　gel　with　low　sodium　content.　Methods:　Based　on　the　results　of　previous　research,　the　effects　of　partial　substitution　of　NaCl　by　CaCl2,　MgCl2　or　KCl　on　the　gel　strength,　water　holding　capacity　(WHC),　rheological　properties,　surface　hydrophobicity,　sulfhydryl　group　content,　gel　microstructure　and　sensory　evaluation　of　CSS-MP　composite　gel　were　investigated.　Results:　The　texture　and　rheological　properties　of　the　CaCl2　substitution　group　were　better　than　those　of　the　control　group　(3%　NaCl),　and　the　WHC　and　whiteness　of　the　KCl　substitution　group　were　not　significantly　different　from　those　of　the　control　group,　but　the　gel　strength　was　decreased　by　MgCl2　or　KCl　substitution.　The　total　sulfhydryl　content　of　the　CaCl2　and　MgCl2　replacement　groups　was　significantly　lower　than　that　of　the　control　group,　and　the　surface　hydrophobicity　of　the　CaCl2　replacement　group　was　significantly　higher　than　that　of　the　other　three　groups.　The　addition　of　MgCl2　promoted　the　formation　of　hydrogen　bonds,　enhanced　the　hydrophobic　interaction,　while　CaCl2　substitution　had　the　opposite　effect.　In　terms　of　sensory　properties,　the　substitution　of　1.0%　CaCl2　and　0.5%　MgCl2　could　attain　a　saltiness　perception　similar　to　3%　NaCl.　However,　the　comprehensive　sensory　score　showed　that　the　substitution　of　the　three　chlorine　salts　caused　no　significant　difference　in　sensory　properties　of　CSS-MP　composite　gel.　Conclusion:　Calcium,　magnesium　and　potassium　salts　can　improve　the　properties　of　CSS-MP　composite　gel　in　different　degrees.　The　results　of　this　study　lay　a　theoretical　foundation　for　the　development　of　low-sodium　composite　surimi　gel　products.　©　2023　Chinese　Chamber　of　Commerce.　All　rights　reserved.