Although the formation of ice crystals is the most fundamental factor inducing the quality deterioration of frozen surimi,the only addition of antifreeze aiming at inhibition against the formation of ice crystals alone fails to maximize the quality of surimi during frozen,due to their limited effectiveness and economy.Different from antifreezes aiming to control the formation of ice crystals,freezing stabilizers show great potentials to inhibit the various biochemical reactions involving in freezing treatments by enhancing the stability of surimi components.Hence,the combination of antifreezes and stabilizers may be the effective ways to maximize food freezing protection.In this review,the quality deterioration of surimi during the freezing process were summarized.Meanwhile,several freezing stabilizers (sugars,protein hydrolysates,colloids and polyphenols) and their acting mechanism were emphasized.At last,the future development trend of cryopreservation strategy of surimi was prospected.The present review proposes the novel cryopreservation as the complementary to the inhibition of ice crystal growth in terms of components stabilization,to improve the frozen quality of surimi.