The effect of trehalose on the myofibrillar protein freezing denaturation of grass carp surimi during frozen storage is studied. In this paper, salt-solubility of myofibrillar protein, Ca2+-ATPase activity and surface hydrophobicity are used as indexes. The results indicate that after 60-day frozen storage, the contents of salt-soluble protein of the 3%, 6% and 9%trehalose treatment group are enhanced respectively by 6.11%, 22.01% and 23.43% when compared with the control group, the Ca2+-ATPase activity of myofibrillar proteins is enhanced respectively by 14.82%, 35.40% and 36.04%, the surface hydrophobicity of myofibrillar protein is reduced respectively by 13.63%, 31.63% and 31.45% at the end of the storage. Therefore, the addition of trehalose can effectively prevent myofibrillar protein denaturation during frozen storage, and the additive amount of 6%trehalose can achieve the best effect.%为了探讨海藻糖对冷冻草鱼鱼糜肌原纤维蛋白冷冻作用的影响，以冷冻鱼糜盐溶性蛋白含量、肌原纤维蛋白Ca2+-ATPase活性以及肌原纤维蛋白表面疏水性为指标。结果表明，加入3%，6%及9%海藻糖的草鱼鱼糜冻藏60 d后，盐溶性蛋白含量比空白组分别提高6.11%，22.01%，23.43%；肌原纤维蛋白Ca2+-ATPase活性比空白组分别提高14.82%，35.40%，36.04%；肌原纤维蛋白表面疏水性比空白组分别下降13.63%，31.63%，31.45%。添加海藻糖能有效延缓草鱼鱼糜肌原纤维蛋白的冷冻变性，其中以添加6%海藻糖的综合效益为最佳。
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