Previous research indicated that addition of Dioscorea yam to surimi gel resulted in the mark decrease of antioxdiative ability in yam-containing surimi product. The objective of this study was to investigate the factors affecting the antioxidative ability of yam-containing surimi gel, including heating treatment, salt addition and surimi gel. Total phenolic content and reducing power of Tainung No. 1 Dioscorea yam decreased about 40% and 50% respectively, after heating at 90℃ for 30 min, while the DPPH scavenging ability was not affected. Addition of various proportions of different salts (NaCl, KCl or MgCl2) did not affect antioxidative ability of Dioscorea yam. Extraction of Dioscorea yam with 50% ethanol of various pH condition (pH 3-11) did not influence antioxidative ability. Although salt addition or heating treatment may improve the gel-forming ability of surimi-gel product, they resulted in the decreases of total phenolic content in yam-containing surimi product. The combination of salt addition and heating treatment appeared to decrease total phenolic content. Due to the non-detectable DPPH scavenging ability in yam-containing surimi product, it is necessary to elevate the DPPH scavenging ability to detectable range by adding gallic acid prior to the investigation of possible factors affecting antioxidative ability in yam-containing surimi product. Salt addition alone did not affect total phenolic content, DPPH scavenging ability and reducing power, while heating treatment resulted in the decrease of total phenolic content and DPPH scavenging ability.