Abstract: In order to study the effect of magnesium chloride concentration on the washing water on the gel properties of silver carp surimi,the gel strength,texture properties,water holding capacity,cooking loss,whiteness were investigated,and the change rule were comprehensively analyzed by low field NMR,gel electrophoresis and scanning electron microscope( SEM). The results showed that after washing by water containing magnesium chloride,hardness and whiteness were increased gradually with the increase of concentration,and gel properties were increased in different degrees in comparison to gels washed by clear water and 0.15% Na Cl.Gel properties of silver carp that washed by water containing 2.5 mmol / L magnesium chloride were the best,the breaking force,deformation,gel strength,elasticity,chewiness and water holding capacity were increased by 55.90%,42.55%,123.12%,4.59%,51.40%,20.07% and 13.77%,12.64%,28.09%,1.33%,22.26%,8.19%,respectively,while cooking loss and transverse relaxation time of T₂₃ were decreased by 32.54%,56.18 ms and 22.24%,26.02 ms,respectively.The dense and apparent network structure of gel was formed,myosin heavy chain( MHC) cross- linked and formed large molecular weight aggregates,less MHC entered the gel and the strip was more narrow. To integratedindicators,washing water of 2.5 mmol / L magnesium chloride was to maximize gel properties of silver carp surimi.