Abstract: This study investigated the effects of κ-carrageenan (KC) on the structure properties and emulsification stability of myofibrillar protein (MP) from large yellow croaker. Experiments were conducted to analyze the impact of different KC concentrations on the molecular weight distribution, secondary structure, surface hydrophobicity, and active sulfhydryl content of MP. Changes in turbidity, particle size, and Zeta potential of the saline-mediated MP-KC dispersion system were also measured. The results showed that KC addition did not alter on the primary structure of MP. However, different KC concentrations promoted the unwinding of α-helix structures, significantly increasing the proportion of random coils (P<0.05). Surface hydrophobicity and active sulfhydryl content of MP also increased significantly (P<0.05). Turbidity, particle size, and potential analyses revealed that the particle size of the MP-KC dispersions decreased significantly (P<0.05), and the absolute Zeta potential value increased within a certain concentration range. Emulsions prepared from this dispersion system showed significant improvements in clarity index, viscosity, shear resistance, droplet morphology and distribution. The emulsion prepared with 1% KC exhibited the best stability performance. The results preliminarily confirmed that changes in MP structure thus enhanced MP-KC interactions contributed to improved emulsion stability. This study provides a theoretical reference for developing emulsified functional products from large yellow croaker.