Freezing　technology　is　important　for　storage　of　animal　products　such　as　surimi.　However,　mechanical　damage　caused　by　ice　crystals　would　lead　to　quality　deterioration.　This　study　aims　to　investigate　the　protective　effect　of　antifreeze　peptides　(AFPs)　on　the　quality　of　surimi　during　freezing　storage　and　its　possible　mechanism.　We　found　that　AFPs　exhibited　a　strong　inhibition　of　ice　crystal　recrystallization,　and　the　molecular　weight　ranged　from　180　to　3000　Da.　AFPs　can　prevent　the　degeneration　of　myofibrillar　protein　by　reducing　the　loss　of　Ca2+-ATPase　activity,　slowing　oxidation　of　sulfhydryl　groups　to　disulfide　bonds,　and　maintaining　surface　hydrophobicity　and　solubility　of　myofibrillar　protein.　Moreover,　AFPs　can　reduce　the　influence　of　freezing　stress　on　water　mobility,　thereby　protecting　the　surimi　from　losing　immobilized　water　and　bound　water　during　frozen　storage.　These　findings　indicate　that　AFPs　could　potentially　serve　as　a　food　ingredient　with　antifreeze　functional　for　the　storage　of　surimi　products.