鱼糜是肌原纤维蛋白的湿浓缩物，以其营养丰富、口感爽滑、方便和经济等优点，逐渐成为水产加工领域的主要产品之一。为了保持鱼糜的质量和延长保质期，常用冷冻的方法保存鱼糜。冷冻鱼糜提高了原料的保藏性能，但冷冻也会劣化鱼糜的质地和凝胶性能，进而影响在食品加工和保鲜上的应用。该文综述了冷冻鱼糜的变性机理及影响因素和抗冻剂的类型及其抗冻机理。讨论了魔芋葡甘聚糖作为一种天然的多糖的分子特性、用途和功能以及对鱼糜蛋白质结构和功能特性的影响，为鱼糜抗冻剂提供参考。

Surimi is a concentrate of myofibrillar protein that has become one of the primary products in aquatic processing due to its rich nutritional value, smooth texture, convenience, and affordability. To maintain the quality and extend the shelf life of surimi, it is commonly preserved by freezing. However, the texture and gelatinization properties of surimi deteriorate during frozen storage, which in turn affects its application in food processing and preservation. This paper reviews the freezing denaturation mechanisms and influencing factors of surimi, as well as the types of antifreeze agents and their mechanisms. The molecular properties, applications, and functions of konjac glucomannan as a natural polysaccharide, along with its effects on the structural and functional properties of surimi proteins, are discussed in the context of its use as an antifreeze agent for surimi.

国家自然科学基金项目（31871870）；国家自然科学基金青年科学基金项目（31501535）；国家自然科学基金面上项目（21676073）；大学生创新创业项目（20230100115）