Surimi is an intermediate product that utilizes myofibrillar protein and has a white color character. Swamp eel (Monopterus albus) is a freshwater fish that contain high concentrations of protein and fat. The presence of fat causes reddish color of its meat so required the addition of alkaline solution and frequented washing to produce a good surimi. Two times washed with 0% alkaline solution was chosen, because this combination showed the highest value for gel strength and whiteness degree. Surimi swamp eel was stored for 9 days at chill temperature (4oC – 6oC) had a change character in some parameters. The statistical analyzed, showed that there was significant difference during storage (p < 0,05) on parameters gel strength, folding test, teeth cutting test, moisture content, Total Volatile Base Nitrogen (TVBN), salt soluble protein content, pH, and total microorganism counted. The value of TVBN, pH, gel strength, and numbers of microorganism increased, while the other parameters tended to decrease during 9 days storage. The analysis of statistic showed that storage time in chill temperature did not give significant difference on the parameters whiteness degree and water holding capacity (WHC).