The correlation between gel formation and gel collapse of surimi processed from iced silver carp in various storage time was compared. Also, the correlation between freshness of carp fish and gel formation was investigated. The experimental results indicated that little relation was found between fish freshness and gel formation of surimi processed from iced carp stored for 0 - 9days under one-step heating at 30t, but the extent of gel collapse was seriously increased with the decrease of fish fish freshness under one-step heating at . When surimi heated one-step at , gel formation was decreased with fish freshness depreciated. Comparing two-step heating at 30 and 85 with one-step heating at 30, the difference of breaking strength between the two was lessened with the decrease of fish freshness. As mentioned above, it is thus evident that the effect of fish freshness on gel formation of carp surimi mainly manifested in gel collapse. Gel formation of fish surimi heated by one-step at 85 was lower with the decrease of fish freshness. The difference of gel strength between two-step heating at 30 85 and one-step heating at 30 became smaller with the decrease of fish freshness, because the region where gel easily collapsed was gone over. However, muscle protein of iced silver carp exhibited rather stable and showed high in gel forming ability.