The　objective　of　this　work　was　to　investigate　the　cryoprotective　effects　of　antifreeze　peptides　obtained　from　silver　carp　scales　(ScAFPs)　on　the　freeze-thaw　stability　of　surimi,　and　to　explore　the　action　mechanisms　of　ScAFPs　on　frozen　surimi.　The　comprehensive　analysis　of　ice　crystal　size,　myofibril　protein　oxidation,　water　retention,　surimi　gel　properties,　and　rheological　properties　of　surimi　after　different　freeze-thaw　cycles　were　investigated.　Results　showed　that　frozen　surimi　treated　with　ScAFPs　exhibited　a　higher　Ca2+-ATPase　activity,　salt-soluble　protein　concentration　and　sulfhydryl　group　content,　while　lower　surface　hydrophobicity,　carbonyl　content　and　disulfide　bond　content.　Moreover,　the　gel　properties　and　water　holding　capacity　of　surimi　and　surimi　gel　were　improved　significantly　by　regulating　the　size　of　ice　crystals　during　freeze-thaw　process.　These　findings　indicate　that　ScAFPs　could　serviced　as　a　new　food　ingredient　with　anti-freezing　function　for　frozen　products.