Freezing maintains food quality and extends shelf life by inhibiting microbial growth and changes in physical and chemical properties. Traditional freezing treatment， although it has the effect of prolonging the shelf life of food， but still inevitably cause undesirable quality changes in food. The formation of ice crystals and denaturation of proteins are the main causes of deterioration in food quality. In recent years， in order to alleviate the decline in quality of food in the process of frozen storage， there is research on new technologies to inhibit the growth of ice crystals， add cryoprotectants to enhance the role of the various food components and change the environmental conditions of food to delay the quality of food in the process of frozen storage changes. This paper pinned the effect of freezing on moisture， protein and fat fractions during storage of protein-based foods. Focusing on mechanical damage caused by freezing-induced ice crystal formation and recrystallisation， and the effects of protein freeze denaturation and other changes in proteins on their functional properties. The effects and interactions of protein and fat oxidation on food quality and the impact on food quality of altered protein-protein， protein-lipid and protein-sugar interactions were given special attention. It also provided an overview of freezing technology and cryoprotectants and provided theoretical support for the development of new freezing techniques and technologies.