A Pickering emulsion based on sodium starch octenylsuccinate(SSOS) was prepared and its effects on the physicochemical properties of hairtailmyofibrillar proteingels (MPGs) subjected to multiple freeze-thaw (F-T) cycles were investigated. The whiteness, water-holding capacity, storage modulus (G′) and texture properties of the MPGs were significantly improved by adding 1 %-2 % Pickering emulsion (P <0.05). Meanwhile,Raman spectral analysisdemonstrated that Pickering emulsion promoted the transformation ofsecondary structure, enhancedhydrogen bondsand hydrophobic interactions, and promoted the transition ofdisulfide bondconformation fromg-g-gtog-g-tandt-g-t. At an emulsion concentration of 2 %, theα-helix content decreased by 10.37 %, while theβ-sheet content increased by 7.94 %, compared to the control. After F-T cycles, the structure of the MPGs was destroyed, with an increase in hardness and a decrease in whiteness and water-holding capacity, however, the quality degradation of MPGs was reduced with 1 %-2 % Pickering emulsion. These findings demonstrated that SSOS-Pickering emulsions, as potential fat substitutes, can enhance the gel properties and the F-T stability of MPGs.