Abstract: The single factor method was used to respectively investigate the cryoprotective effects of trehalose,xylitol and compound phosphate on trachinotus ovatus surimi during frozen storage,found that the three types of cryoprotectants had affected on surimi gel strength,whiteness and water holding capacity,and had inhibit on surimi protein denaturation. Furthermore,response surface experiments were used to obtain better cryoprotective effects.The results showed that added 4.48% trehalose,6.72% xylitol and 1.26% compound phosphate,the optimal surimi gel strength was 8618.47 g·mm; added 4.5% trehalose,6% xylitol and 1% compound phosphate,the optimal surimi gel whiteness was 71.79; added 3.5% trehalose,7% xylitol and 1.09% compound phosphate,the obtained optimal surimi gel water holding capacity was 96.7%.The results of response surface experiments was better than single factor method.