Abstract: Effects of hurdle factors including supplementation of various levels of salt, saccharose and citric acid on storage stability of textured fish protein - based imitation foods by thermoplastic twin extrusion cooking were investigated based on the microorganism population including bacterial count, coliforms and mold count by Second -order regression Central Composite Design and regression analysis including t - test. In the microorganism heat insulation test, mold and bacterial growth was found to be restrained by the salt and citric acid. There were different effects of the saccharose on the mold and bacterial growth.