Freeze　denaturation　of　protein　caused　by　ice　crystals　is　the　main　motivation　for　the　quality　deterioration　of　surimi　during　circulation　and　storage.　This　investigation　aimed　to　cryoprotect　surimi　by　adding　antifreeze　peptides　from　Takifugu　obscurus　skin　(TsAFP)　which　can　inhibit　ice　recrystallization,　and　to　elucidate　regulating　mechanism.　The　comprehensive　results　showed　that　4%　TsAFP,　half　dosage　of　commercial　cryoprotectant,　had　good　cryoprotection　on　surimi　by　reducing　the　moisture　variation　and　maintaining　protein　solubility　of　surimi　at　macro　level,　as　well　as　inhibiting　the　degeneration　and　structure　changes　of　myofibrillar　proteins　at　micro　level.　Meanwhile,　TsAFP　could　directly　bind　to　the　structural　cavity　of　myosin,　inhibit　protein　freezing-induced　oxidation,　maintain　the　spatial　structure　of　myosin　and　water　retention　ability　to　preserve　the　surimi　quality.　This　study　helped　better　comprehend　the　protective　mechanisms　of　antifreeze　peptides　in　frozen　surimi　and　was　expected　to　provide　a　promising　cryoprotectant　for　low-sweetness　and　low-calorie　surimi.