In order to explore the effects of protein oxidation and glutamine transaminase（TGase） on the quality of restructured minced grass carp and in vitro simulated digestion. Based on Fenton oxidation system to oxidize restructured minced grass carp in varying degrees， and the carbonyl and total sulfhydryl contents of myofibrillar protein were determined， and the texture properties， color changes， water holding and digestibility of recombinant fish meat were analyzed. The results showed that the carbonyl content increased significantly and the total sulfhydryl content decreased significantly both the control group （with NaCl） and the experimental group （with NaCl and TGase） with the prolonging of oxidation time. The carbonyl content of experimental group was significantly lower than control group， and the total sulfhydryl content was significantly higher than control group. Hardness， elasticity， chewiness， adhesiveness， gel strength decreased with as the protein oxidation time increases. The values of L*（brightness）， a*（redness）， W*（whiteness） also decreased. The results of simulated digestion in vitro showed that the dry matter digestibility， protein digestibility， and BCA protein concentration all increased firstly and then decreased with the extension of the oxidation time， and each digestibility index of experimental group was lower than control group. This study can provide a theoretical basis for the comprehensive utilization of grass carp.