Common carp(Cyprinus carpio) myofibrillar proteins are essential to the surimi products,and the influence of NaCl,CaCl2 and Na4P2O7 on myofibrillar proteins were examined.The isoelectric point carp myofibrillar proteins was 5.5.Salts effect on the carp myofibrillar proteins of molecular weight was not obvious in the SDS-PAGE,while with the increasing concentration of NaCl,CaCl2 and Na4P2O7,myofibrillar protein gel hardness,springiness,turbidity and surface hydrophobicity were all reduced.NaCl and Na4P2O7 modified the microstructure of myofibrillar gel,but CaCl2 caused gel microstructure to loose.Protein gel with CaCl2 salt solution had lower surimi gel hardness,flexibility and turbidity than others,and the difference was significant(P<0.05).The structure and gel properties of carp myofibrillar protein were changed when protein dissolved in salt(NaCl,CaCl2 and Na4P2O7) solutions.