One of the major causes of undesirable texture and color formation in fresh­ water fish surimi is the higher percentage of dark muscle in comparison to the muscle of the species of marine fish. In this study, the hydrogen peroxide factor in 1%, 2%, 3% concentrations, during different washing cycles (1, 2 and 3) in 1:2 and 1:3 ratios of water to mince was used to study their effects on texture, microstructure and water holding capacity and silver carp surimi gel. The results showed that during one washing cycle, the surimi gel texture had a higher cohesiveness at ratio of 1:2 compared to 1:3 (P<0.05), while in the same ratio of 1:2, there was no significant difference between different percentages of hydrogen peroxide (P>0.05). In terms of two washing cycles, treatment of 1% H₂O₂ in the ration o 1:2 was chosen as the superior treatment, since, in addition to optimum gel strength, the lower percentage of hydrogen peroxide and lower volume of water is needed for washing. The same result was obtained during three washing cycle. In accordance with the punch test result, the WHC data showed a descending trend by increasing of washing cycles at higher percentage of H₂O₂ in both ratios of 1:2 and 1:3. Considering the result of the punch test, minimum volume of wash water, SEM of the best surimi gels at each washing cycle prepared and compared to the treatment of 3% H₂O₂ in the ration of 1:3 after three washing cycle as the worse treatment. As a result, application of 1% hydrogen peroxide in ratio of 1:2 during three washing cycle and result in a quality surimi gel from Silver carp mince.