Abstract:The high protein content and unique taste and flavor of aquatic products greatly enrich the daily diet of consumers.However，aquatic products are easy to rot and deteriorate during storage after harvesting，and low temperature preservation is one of the most important ways to keep fresh.But low temperature may damage the protein，the main nutrient of aquatic products，leading to a decline in quality.To improve the effect of low temperature preservation and reduce protein damage during storage，the combination of low temperature preservation technology and auxiliary technology are used to improve the stability of aquatic product quality.In this paper，the effects of low temperature on protein structure and function of aquatic products were discussed，and the regulation methods of protein quality during low temperature preservation were summarized，thus providing theoretical basis for the preservation technology of aquatic products.