Ozone is used in the processing of aquatic products to remove the fishy odour and improve the whiteness. In order to investigate the effect of ozone oxidation on processing adaptability of silver carp surimi, the rheological properties of ozone-oxidized silver carp myosin were studied by using rheometer and the fitting of Ostwald-de Waele equation and Burgers equation. Meanwhile, the gelation process and gel properties were also analyzed. The results showed that the storage modulus (G') of the myosin solution was always larger than the loss modulus (G''). At 45 s of ozone oxidation, G' and G'' reached their maximum values, with the weakest frequency dependency. Ozone-oxidation decreased the viscosity coefficient k of myosin solution. The gelation trend of myosin was similar in different ozone oxidation time, but the time required for myosin G' to reach the peak value decreased and the peak value increased due to ozone oxidation. In the creep recovery scanning test, the relaxation time of myosin was reduced and the elastic response was accelerated by ozone oxidation. The shape variable ε was the smallest at 45 s of ozone oxidation. Therefore, myosin solution belongs to weak gel and pseudoplastic fluid, and a certain degree of ozone can accelerate the formation of myosin gel in heat-induced gelation, and the gel properties can be improved to a certain extent.