Effect of freezing and frozen storage on gel-forming ability of muscle from fresh water fish, common carp (Cyprinus carpio), was investigated. Fresh carp meat had good gel-forming ability as revealed by large strain test (gel strength of 1027 g·cm) and dynamic viscoelastic behavior. Freezing and frozen storage at −18C for 180 days significantly (P < 0.01) reduced the gel-forming ability of common carp meat. Reduction in protein solubility and calcium-activated adenosinetriphosphatase enzyme activity of common carp meat during frozen storage was also significant (P < 0.05). Structural change of proteins during frozen storage was evident from reduced viscosity and gel filtration profile. Higher drip loss and reduction in gel-forming ability of carp meat is attributed to denaturation of proteins during frozen storage.