Abstract: The effects of frozen storage condition on salt-solubility and Ca2+-ATPase activity of myofibrillar protein in Meretrix Linnaeus and Paphia Undulata were studied in this paper. The results show that the storage temperature effects the protein freezing denaturation evidently, and the lower the frozen temperature, the less extent of freeze denaturation; surimi is impacted the most serious and minced shellfish is the second. the frezz denatureation of myofibrillar protein in shellfish meat could be efficiently reduced by means of cryoprotectants especially in surimi.

Key words: clam, protein freezing denaturation, frozen storage temperature, frozen storage time, cryoprotectants