Abstract: In order to optimize the quality of cod sausage and screen the suitable food-grade calcium sources, the effects of five food-grade calcium additives (calcium phosphate, calcium lactate, light calcium carbonate, heavy calcium carbonate and calcium chloride) on the gel strength, texture, whiteness, water holding capacity, moisture content, sensory quality and microstructure of cod sausage were investigated. The results showed that the addition of calcium phosphate increased the gel strength of cod sausages by 80.48% and significantly improved the texture indices such as springiness and cohesiveness (P＜0.05), while reducing the hardness and chewiness, making the product more suitable for children. It also greatly enhanced the whiteness and moisture content of cod sausages, without any obvious adverse effects on water-holding capacity and sensory quality. The results of scanning electron microscopy showed that this improvement was mainly attributed to the enhancement of the compactness and uniformity of the cod sausage. The other four food-grade calcium additives showed certain improvement effects but were overall inferior to calcium phosphate. Notably, the addition of all calcium additives caused no significant changes in the water-holding capacity and sensory scores of cod sausages.