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• A novel and simple method to prepare low-pH-induced surimi gel was developed. • The pH of surimi gel with 5% glucose decreased with the addition of glucose oxidase. • A 1% glucose oxidase was the optimal to enhance low-pH-induced gelation of surimi. • Surface hydrophobicity increased in the surimi protein with glucose oxidase. • Disulfide bond content increased in the surimi gel with glucose oxidase. The aim of this study was to develop a novel and simple non-thermal method for preparing a low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma). To this end, effect of glucose oxidase (GOD) on gelation properties of the surimi with added 5% glucose was investigated. The surimi containing glucose was blended with 0%–3.0% GOD and incubated for 15 h at 4 °C. The pH of the surimi gel with 1.0% GOD decreased to 4.6 after the incubation. The addition of 1.0% GOD was the optimum to elevate breaking force and breaking deformation of the surimi gel. Surface hydrophobicity and disulfide bond contents that are involved in the formation of protein gel network in the surimi increased with an increase in GOD concentration. These results indicate that the addition of 1.0% GOD significantly enhances low-pH-induced gelation of surimi because GOD catalyzes the oxidative reaction of glucose resulting in lowering of the pH. [ABSTRACT FROM AUTHOR]