Abstract: Hydrolysis of enzymes is a major factor in spoilage of aquatic products during storage. In this paper, the corruption mechanism and control methods of aquatic products stored in low temperature was reviewed. Endogenous and extracellular enzymes, which were dominant in the two stages, were analyzed respectively. Finally, the methods of controlling the storage period of aquatic products such as controlled freezing point combined with modified atmosphere packaging, pickling and low temperature storage, and ice temperature drying and drying methods were discussed, and the methods for improving the quality of aquatic products were prospected to provide guidance for improving the nutritional value and prolonging the shelf life of aquatic products.