Microbial, physicochemical, rheological, and microstructural changes of surimi prepared by pH shift methods and the traditional water-washing method during cold storage were investigated. The starting aerobic mesophilic count (AMC) of pH shift surimi was around 1 log CFU/g lower than water-washed surimi, suggesting antimi- crobial effects of the pH shift. All samples could be stored for 5 to 6 days based on the AMC results. Throughout count (AMC) of pH shift surimi was around 1 log CFU/g lower than water-washed surimi, suggesting antimi- crobial effects of the pH shift. All samples could be stored for 5 to 6 days based on the AMC results. Throughout the storage, the gel strength of alkaline-treated surimi increased from 204.2 to 491.9 g, while water-washed surimi decreased from 462.1 to 172.9 g. After the storage, alkaline-treated surimi showed lower total volatile basic nitrogen (TVB-N) value and smaller network hole size that was suitable for incorporation of moisture and starch. It also remained its rheological properties comparing with acid-treated surimi, with better odour prop- erties, less protein degradation, and better network formation. The results indicate that alkaline-treated surimi is more suitable for cold storage.