In　this　study,　the　effects　of　soybean　oil　addition　(1%,　3%,　5%　and　7%)　on　the　structure　of　surimi　gels　during　freeze-thaw　were　investigated,　and　the　first-order　Ogden　model　was　used　to　describe　the　relationship　between　the　true　stress　and　the　true　strain　of　surimi　gels　with　different　mass　fractions　of　soybean　oil　under　large　compression　deformation　(stretch　ratio　of　0.4–1).　The　results　showed　that　the　addition　of　soybean　oil　to　fresh　surimi　reduced　the　gel　strength　and　enlarged　the　pores　of　the　gel　network.　It　was　found　that　the　addition　of　5%　and　7%　soybean　oil　had　a　protective　effect　on　the　gel　network　structure　of　surimi　after　six　freeze-thaw　cycles.　The　gel　strength　of　surimi　with　5%　and　7%　soybean　oil　(319.30　and　338.64　g　·　cm,　respectively)　was　significantly　higher　(P　＜　0.05)　than　that　(286.04　g　·　cm)　of　the　control　group　(without　soybean　oil),　and　the　gel　network　structure　was　more　complete　than　that　of　the　latter.　The　Ogden　model　was　fitted　well　to　the　true　stress-strain　compression　response　curves　of　fresh　and　freeze-thawed　surimi　gels　with　the　addition　of　soybean　oil　(R2　=　0.916–0.998).　The　model　fitting　results　showed　that　the　initial　shear　modulus　changes　of　fresh　and　freeze-thawed　surimi　gels　were　consistent　with　the　gel　strength　results.　This　study　suggested　that　the　addition　of　soybean　oil　at　5%　and　7%　can　reduce　the　damage　caused　to　the　surimi　gel　structure　by　freeze-thaw　cycles.　The　Ogden　model　can　well　describe　the　effect　of　soybean　oil　addition　on　the　large　deformation　behavior　of　fresh　and　frozen-thawed　surimi　gels.　These　findings　may　provide　theoretical　and　technical　support　for　the　quality　improvement　of　surimi　products　and　the　control　of　transportation　and　storage　conditions.　©　2023　Chinese　Chamber　of　Commerce.　All　rights　reserved.