In this study, the gel strength, whiteness and myosin thermal denaturation temperature, of the silver carp surimi by different pressures (0, 100, 200, 300, 400, 500 MPa, dwell time: 10min, temperature: 25℃) were first investigated. Then the total bacterial amount and total volatile basic nitrogen (TVB-N) of surimi were analyzed during storage at 4℃. The results showed that the gel strength increased firstly and then decreased with increasing pressure and reached maximum value at 400 MPa. The whiteness of surimi increased significantly with increasing pressure, but increased slowly at 400-500 MPa. DSC thermogram showed significance between different processing pressures for thermal denaturation temperature of surimi myofibrillar proteins. Storage under 4℃, most of the bacteria could be inactivated by ultra-high pressure treatments and the TVB-N was restrained. The shelf life of surimi was prolonged with the enhancement of high pressure. In conclusion, the ultra-high pressure treatments could not only improve the quality of silver carp surimi, but also prolong the shelf life. The ultra-high pressure treatment has good application prospects for processing and production of silver carp surimi.