Based on the technology of industrial surimi washing , this paper discusses the law of protein oxidation in the process of surimi processing, and provides scientific basis for surimi processing. At different temperatures (4, 12, 20℃) and different washing times (1, 2, 3), fresh silver carp surimi surimi had been prepared. Then the content of carbonyl group and total thiol content, Ca2+-ATPase enzyme activity, the degree of protein degradation and aggregation, chang of ssecondary protein structure would be detected. The results show that the content of carbonyl increased significantly with the increase in temperature, however increasing washing times decreased it. and the disordered structure increase with the increase in temperature and times, while the content of total sulfhydryl andβ-fold structure decreased gradually; Myosin degradation reaction exacerbated caused by washing treatment with increasing temperature; protein solubility and Ca2+-ATPase activity decreased; Among these indexes, the SDS-PAGE pattern and the changes of the secondary protein structure could be good indexes to evaluate oxidation denaturation. Washing 1-2 time at 4℃could effectively control protein oxidation degree while ensuring yield of protein.