In order to study the relationship between silver carp surimi gelling temperature and thermal stability of myosin, surimi gel properties treated with different gelling temperature, formation of myosin solution aggregates, α-helix structure change and thermal denaturation temperature of myosin solution were determined respectively. The results were as follows: The suitable gelling temperature of silver carp surimi was 40 ℃. The aggregation rate of myosin increased greatly at 39 ℃、51 ℃、54 ℃, and the maximum aggregation rate was 39 ℃. Myosin α-helix unwinded largely to random crimp structure at 40 ℃ and 54 ℃, and the maximum unwinding rate was 40℃. There are two myosin denaturation temperature of 43.32 ℃ and 51.59 ℃. Silver carp surimi gelling temperature was relative to the first unwinding temperature and denaturing peak temperature of myosin α-helix. The gelling temperature is essentially the first denaturing peak temperature of myosin.