In this paper， the protein， fats and texture changes of frozen surimi were studied by Siberian sturgeon meat at different rinsing times. It is found that the myofibrillary protein of frozen surimi was oxidized and its interior spatial structure changed during freezing storage， which resulted in the exposure of inner hydrophobic groups and the activity decreased. Rinsing could effectively restrain the freezing denaturation of the myofibrillary protein. The fats of sturgeon surimi were also oxidized during frozen storage， and the rinsing process could delay the oxidation of fatty acids. Combined with the results ofthiobarbituric acid reactive substances(TBARS) and GC analysis， it was found thatdocosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) begin to oxidize rapidly in the middle period of frozen storage. The texture analysis further proved that the rinsing process could inhibit the deterioration of protein structure of frozen surimi during frozen storage.