Frozen storage is one of the methods used for aquatic product preservation. Compared with other preservation methods, frozen storage at low temperature can protect the quality of aquatic products better, so it has become one of the most popular preservation methods at present. However, due to the fluctuation of temperature and the destruction of the tissue structure of aquatic products at low temperature, a series of changes in the quality of aquatic products inevitably happened in the freezing process, such as lipid oxidation, protein freeze denaturation and texture change. The influence of frozen storage on the myofibrillar protein of aquatic products was reviewed. The contents included the influence factors of protein frozen denaturation, the physical and chemical properties changes of myofibrillar protein under the frozen storage condition, the mechanism of protein frozen denaturation, and some measures to control the protein frozen denaturation were summarized finally. It aimed to provide for the application of the frozen storage technology in aquatic products and for the study of effect of frozen storage on the myofibrillar protein.