The　influence　of　epigallocatechin　gallate　(EGCG)　on　the　physicochemical-rheological　properties　of　silver　carp　surimi　gel　was　investigated.　The　gel　strength,　texture,　water-holding　capacity　(WHC),　dynamic　distribution　of　water,　and　rheological　properties　of　surimi　gels　added　with　different　levels　(0,　0.02,　0.04,　0.06,　0.08,　and　0.1%)　of　EGCG　were　measured.　The　results　showed　that　with　the　increase　of　EGCG　content,　the　gel　strength,　hardness,　WHC,　and　immobilized　water　contents　of　surimi　gels　showed　a　trend　of　first　increasing　and　then　decreasing,　and　EGCG　0.02%　and　EGCG　0.04%　showed　better　gel　performance　as　compared　with　the　control.　EGCG　0.02%　had　the　highest　gel　strength　(406.62　gcm),　hardness　(356.67　g),　WHC　(64.37%),　and　immobilized　water　contents　(98.958%).　The　gel　performance　decreased　significantly　when　the　amounts　of　EGCG　were　higher　than　0.06%.　The　viscosity,　G　＇,　and　G　＇＇　of　the　rheological　properties　also　showed　the　same　trends.　The　chemical　interaction　of　surimi　gels,　secondary　structure　of　myofibrillar　protein　(MP),　and　molecular　docking　results　of　EGCG　and　silver　carp　myosin　showed　that　EGCG　mainly　affected　the　structure　and　aggregation　behavior　of　silver　carp　myosin　through　non-covalent　interactions　such　as　those　of　hydrogen　bonds,　hydrophobic　interactions,　and　electrostatic　interactions.　The　microstructures　of　EGCG　0.02%　and　EGCG　0.04%　were　compact　and　homogeneous,　and　had　better　gel　formation　ability.　The　lower　concentrations　of　EGCG　formed　a　large　number　of　chemical　interactions　such　as　those　of　disulfide　bonds　and　hydrophobic　interactions　inside　the　surimi　gels　by　proper　cross-linking　with　MP,　and　also　increased　the　ordered　beta-sheet　structure　of　MP,　which　facilitated　the　formation　of　the　compact　three-dimensional　network　gel.