Abstract:Surimi from silver carp were oxidized in a hydroxyl radicalgenerating systems (the concentration of H2O2 were 0.1,1.0,5.0,10.0 and 50.0 mmol/L,respectively),and the effects of oxidization on gel properties of surimi were investigated. The results showed that the breaking force,penetration distance,gel strength and water holding capacity of surimi gels increased firstly and decreased afterwards with the increase of H2O2 concentration. The maximum values were obtained at the H2O2 concentration of 1.0 mmol/L,indicating that moderate oxidation could improve the gel properties and the water holding capacity. At the same time,the T22 peak area in the moisture distribution also reached a maximum at the H2O2 concentration of 1.0 mmol/L. In addition,the activity of Ca2+ATPase significantly increased and followed by a decrease with the increase of H2O2 concentration. And the SEM result showed that moderate oxidation (0.1~1.0 mmol/L H2O2) could improve surimi gel network structure,whereas excessive oxidation would lead to the destruction of the network structure.