The effects of different treatments including clove extract, phystic acid, rapeseed, BHT and VE on the functional properties of myofibrillar protein were studied using fresh loach as raw material. The results showed that with the prolongation of storage time, the functions in all loach MP were gradually weakened, but compared with the control group, the carbonyl content of antioxidants and surface hydrophobicity were increased in the treatment group, and the decreased of sulphur content, solubility, EAI and ESI, thermal induced gel hardness, elasticity, water retention, and browning were all controlled to a certain degree. The addition of antioxidants can significantly inhibit the oxidation of myofibrillar protein, and better maintain the functional properties of myofibrillar protein. The antioxidant ability of clove extract, phytic acid and synthetic antioxidant BHT was better than rapeseed and VE.