The effects of different recovered sarcoplasmic proteins （SP） （HSP，recovered by heating flocculation； PHSP，recovered by pH-shifting flocculation； PHCSP，recovered by pH-shifting/chitosan flocculation） on the protein denaturation，protein oxidation，lipid oxidation and gel performance of sliver carp surimi during the freeze-thawing cycles were studied. The results showed that the addition of SP recovered by different methods all could inhibit the decrease of salt-soluble protein content，Ca²⁺ -ATPase activity，total sulfhydryl content and the increase of surface hydrophobicity of freeze-thawed surimi.And HSP showed the best performance among these three SP.The results of protein carbonyl content showed that the addition of SP could protect surimi from protein oxidation during freeze-thaw cycles.However，compared with pure surimi，the thiobarbituric acid-reactive substances （TBARs） value and pH value of the surimi added with different recovered SP did not change significantly.In addition，with the increase of the number of freeze-thaw cycles，the gel quality of surimi deteriorated seriously.PHCSP could protect the sliver carp surimi from the gel degradation of freeze-thaw treatments.