The　effect　of　soybean　oil　(SO)　on　freeze-thaw　(F-T)-treated　surimi　was　investigated　and　its　related　mechanism　was　revealed　by　molecular　dynamics　(MD)　simulations.　The　results　displayed　that　SO　has　a　disrupting　effect　on　the　structure　of　fresh　samples.　However,　in　the　F-T-treated　samples,　surimi　gels　supplemented　with　SO　had　a　more　uniform　microstructure.　Simultaneously,　when　SO　was　added　from　0%　to　7%　in　the　F-T-treated　samples,　the　gel　strength　increased　from　46.66　to　51.86N　center　dot　mm　(p　＜　.05),　the　physically　bound　water　was　increased　from　92.90%　to　94.15%　(p　＜　.05),　and　storage　modulus　was　increased　from　5939　to　6523　Pa.　Triglycerides　of　SO　generated　hydrophobic　interactions　with　myosin　mainly　in　carbon　chains.　Computational　results　from　MD　simulations　illustrated　that　the　structure　of　myosin　combined　with　triglycerides　was　more　stable　than　that　of　myosin　alone　during　temperature　fluctuations　(-20　to　4　degrees　C).　During　ice　crystal　growth,　triglycerides　absorbed　on　the　myosin　surface　inhibited　the　growth　of　surrounding　ice　crystals　and　mitigated　the　ice　crystal　growth　rate　(from　7.54　to　5.99　cm/s).　The　addition　of　SO　during　the　F-T　treatments　allowed　myosin　to　be　less　negatively　affected　by　ice　crystal　formation　and　temperature　fluctuations　and　ultimately　contributed　to　the　formation　of　a　more　uniform　network　gel　structure.