The aim of this experiment was to investigate the effect of a natural additive Rosa roxburghii Tratt. extraction (RRTE) on the gel properties and flavour of hairtail (Trichiurus lepturus) surimi gels. The effects of different additive concentrations of RRTE on the flavour improvement of hairtail surimi gels were systematically investigated by combining the electronic nose and sensory evaluation techniques. The results showed that the addition of RRTE, especially 2% (m/m) RRTE, could effectively improve the odour score; enhanced the gel strength, water-holding capacity and rheological properties; improved the elasticity, hardness and viscoelasticity of the hairtail surimi gels. The results of water migration and protein secondary structure analysis showed that RRTE could effectively stabilise the internal water distribution of hairtail surimi gels and inhibit protein denaturation. Microstructural observation showed that the gel structure of hairtail surimi in the RRTE added group was more uniform and dense, and the fractal dimension was reduced. The comprehensive results showed that RRTE, as a natural additive, could significantly improve the gel properties and flavour of hairtail surimi gels, providing a scientific basis for the high value-added processing of hairtail surimi products.