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.