Abstract: The experiment was carried out with large yellow croaker, making trehalose, sorbitol and sodium into different mixed antifreezing agents and then compare the large yellow croaker's hardness and water holding capacity and soluble protein, Ca²⁺-ATPase's activity, sulfhydryl content, total sulfhydryl content, variation regularity of surface hydrophobicity.In addition, SDS-PAGE gel electrophoresis was performed after frozen storage of 35 d and then the degree of denaturation of surimi protein under different antifreeze agents was analyzed. The results showed that different cryoprotectants could inhibit the protein denaturation of large yellow croaker. Mixed trehalose, sorbitol, sodium citrate three anti freeze denaturation was better than sorbitol, sodium citrate used alone on large yellow croaker myofibrillar protein. The quality of fish meat was decreased slowly with the addition of trehalose, sorbitol and sodium citrate. The physicochemical properties of the protein were stable and the structure of fish protein changed slowly.