As an important method for surimi preservation, frozen storage can cause degeneration of myofibrillar protein, resulting in the decrease of surimi quality. Addition of cryoprotectants is considered to be one of the most effective ways to prevent denaturation of aquatic protein. In this paper, the regularity of protein freeze denaturation, physicochemical change and mechanism of cryoprotectants were discussed. On this basis, the progress of research and application of trehalose, algae extract, polyphenols, protein hydrolysates and other green antifreeze agents were reviewed. Finally, the existing problems of cryoprotectant were analyzed, and its development trend was prospected, aiming to provide reference for the frozen surimi industry.