Abstract: Frozen storage is a widely used method for long-term preservation of fish and fish products. Cryoprotectants can effectively inhibit protein denaturation and maintain the quality of fish meat during frozen storage. The mechanism of protein denaturation in frozen fish and the mechanisms of action of commonly used cryoprotectants including sugars, sugar alcohols, carbohydrate degradation products, polyphenols, protein hydrolysates, salts and antifreeze peptides are reviewed in this article. The factors influencing the efficacy of these cryoprotectants and their applications and limitations are discussed with the aim of providing a comprehensive reference for cryoprotection of frozen fish meat.

Key words: fish meat, protein, cryoprotectant, cryoprotection