Abstract: In order to optimize the quality of cod sausage and screen suitable food-grade calcium sources, This study investigated 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 sausages. The results showed that calcium phosphate addition increased the gel strength of cod sausages by 80.48% and significantly improved texture indices such as springiness and cohesiveness（P＜0.05), while reducing 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 scanning electron microscopy results 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.