Surimi from silver carp were oxidized in a hydroxyl radicalgenerating systems (the concentration of H2O2 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 H2O2 concentration. The maximum values were obtained at the H2O2 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 T22 peak area in the moisture distribution also reached a maximum at the H2O2 concentration of 1.0 mmol/L. In addition,the activity of Ca2+ATPase significantly increased and followed by a decrease with the increase of H2O2 concentration. And the SEM result showed that moderate oxidation (0.1~1.0 mmol/L H2O2) could improve surimi gel network structure,whereas excessive oxidation would lead to the destruction of the network structure.