Impacts of β‐glucan–virgin coconut oil (VCO) nanoemulsion containing epigallocatechin gallate (EGCG) and α‐tocopherol at levels of 0–3.0 g kg−1 on properties and storage stability of surimi gel were investigated. Augmented breaking force, deformation and fracture constant were obtained in gels containing 2.0 g kg−1 EGCG or 1.0 g kg−1 α‐tocopherol (P < 0.05). Expressible moisture content increased as EGCG levels were more than 2.0 g kg−1. Smoother microstructure was observed in gels containing 2.0 g kg−1 EGCG. Whiter gels were obtained when β‐glucan–VCO nanoemulsion was incorporated. No change in protein pattern of gels was observed regardless of antioxidant incorporation. Viscoelastic moduli decreased as β‐glucan–VCO nanoemulsion was added; however, incorporation of 2.0 g kg−1 EGCG or 1.0 g kg−1 α‐tocopherol lowered the decrease in G'. β‐glucan–VCO nanoemulsion containing gels had higher likeness scores than the control (P < 0.05). Gels containing EGCG and α‐tocopherol at selected levels had the improved oxidative stability and lowered microbial loads.