The gel strength,water holding capacity,whiteness,interactions and microstructure of silver carp surimi gels were measured after secondary heating treatment.The effects of different secondary heating treatment conditions ( 70~100℃ for 30 min and 60 min ) on the quality of silver carp surimi gels were investigated.The results showed that the gel strength,water holding capacity and the contents of disulfide bonds and hydrophobic interactions of the surimi gels increased firstly and then decreased with the increase of the secondary heat treatment temperature and time compared with the control group.Especially for 60 minutes heating at 100℃,its gel properties were completely destroyed.When the temperature of the secondary heat treatment was higher than 80℃,the threedimensional network structure of the surimi gels were destroyed to a certain extent,and the degree of destruction increased with the increase of the secondary heat treatment temperature and time.This result was consistent with the trend of the above indicators.The results of SDSPAGE patterns showed that the myosin heavy chain (MHC) bands decreased gradually with the increase of the secondary heat treatment temperature and time.When the secondary heat treatment temperature reached 100℃,the MHC bands almost disappeared.It will provide a theoretical basis for further understanding the thermal stability of surimibased products.