Abstract: The effects of boneprotein hydrolysates on antioxidant and the protective function of the myofibrillar protein of carp surimi at 4℃ were investigated. The color parameters (whiteness , L* ) , thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) of carp surimi, and the ATPase activity, total sulfydryl content and surface hydrophobicity of carp surimi myofibrillar protein were measured at different storage time (0, 1, 3, 5, 7d) . The results indicated that the TBARS, TVB-N and the surface hydrophobicity showed a trend to decrease, while the Ca 2+ -ATPase activity, total sulfydryl content showed a trend to increase and the color improved significantly with increasing the addition of boneprotein hydrolysates. The effect of samples with 7% addition was most obvious, compared with the samples without boneprotein hydrolyzates, the TVB-N and surface hydrophobicity of the samples with 7% addition decreased by 1.3g/100g and 1.80μg (p<0.05) after 7d of cold storage, respectively. The results demonstrated that boneprotein hydrolysates can inhibit fat oxidation and prevent protein denaturation significantly.