The objective of this study is to investigate the effect of ginger extract （GE） on antioxidant properties of squid myofibrillar protein （MFP） by a Fenton reactive system （FRS） at different H2O2 concentration. It was evaluated through the measurement of carbonyl， totoal sulfhydryl group， surface hydrophobicity and SDS-PAGE electrophoresis. The result indicated that GE was able to inhibit the oxidation of MFP， while the close interaction between GE and MFP impacted on its resistance to oxidation and structure. The addition of GE significantly inhibited carbonyl formation and the increase of surface hydrophobicity in dose-dependent manner（P<0.05）， while it accelerated the decrease of protein sulfhydryl group and Ca2+-ATPase activity （P<0.05）， which is due to the formation of thiol-quione adducts. SDS-PAGE electrophoresis exhibited that the cross-linking between GE and protein was reducible.