Imitation crab stick samples were made from Alaska pollack with protein recovered from spent laying hens breast meat (C), Alaska pollack with spent laying hens breast recovered protein and cordyceps powder (T1), Alaska pollack with spent laying hens breast recovered protein and silkworm cocoon powder (T2), and Alaska pollack with spent laying hens breast recovered protein and conjugated linoleic acid (CLA) (T3). There were no significant differences in moisture, crude protein and crude fat among the imitation crab samples. pH was significantly higher in T2 and T3 compared with C and T1 after 4 weeks of storage. The values of $L^*$, $a^*$, $b^*$, and W (whiteness) in T3 were found to be more stable during storage and W in T3 was significantly higher than other samples. T3 was significantly lower in hardness, brittleness, gumminess and adhesiveness after 4 weeks of storage. Thiobarbituric acid reactive substance (TBA) values decreased with storage, whereas volatile basic nitron (VBN) values increased with storage periods in all samples. In sensory evaluation, there were no significant differences in color, odor, taste, tenderness, juiciness and overall acceptability among the samples. T3 was significantly lowest in quality among the treated samples.