Studies were conducted to evaluate the effects of soy protein concentrate (SPC) and Xanthan gum (X) on physical properties of surimi prepared from Silver carp (Hypophthalmichthys molitrix) using various amount of soy protein concentrate (0, 5 and 10%) and xanthan gum (0, 0.25 and 0.5%) in fish paste during 3 months of frozen storage at -18ºC. Results obtained from folding test showed that the gel-forming ability of the gel treated with commercial blend (4% sorbitol+4% sucrose) was higher than the gels containing soy protein concentrate and xanthan gum (P< 0.05). Xanthan gum had a harmful effect on gel formation of surimi. The lowest expressible moisture values were reported for the gels containing 10% SPC and commercial blend (4% sorbitol+4% sucrose) that indicated the gels matrix had high water holding capacity (P< 0.05). During 3 months of frozen storage at -18ºC, gel-forming ability and water holding capacity of surimi were markedly decreased (P<0.05). Results of this studies demonstrated that the samples consisting commercial blend (4% sorbitol+4% sucrose) and 10% SPC were more acceptable from the viewpoint of water holding capacity and gel forming ability, respectively.