目的 介绍影响鱼类冻结贮存品质的因素、应对品质下降的措施，以及近几年国内外的研究进展，为今后优化冻藏工艺、保持冻藏鱼类品质提供参考。方法 总结国内外对影响冻藏鱼类品质因素的研究，介绍冻藏鱼类冰晶生长、蛋白质降解和脂肪氧化对鱼肉品质的影响，归纳抑制鱼肉品质下降的方法。 结果 在冻结贮运过程中，冰晶的形成、生长、融化、反复冻融等都会损坏鱼体细胞，引发蛋白质变性。此外，鱼体死亡后内源性蛋白酶会促进蛋白质降解，同时改变鱼肉的质构，从而影响鱼肉的品质。鱼体内富含的脂肪在贮运过程中会发生氧化反应，随着贮藏时间的延长，将会严重影响鱼肉的风味、口感。结论 冻结贮运技术能有效地保持鱼类的鲜度，为了更好地保持鱼肉品质，还需要结合其他保鲜技术进行复合保鲜。

The work aims to introduce the influencing factors of frozen storage quality of fish, the measures to deal with the deterioration of fish quality and the research progress in recent years at home and abroad, so as to provide reference for optimizing frozen storage technology and maintaining frozen fish quality in the future. The researches on the factors affecting the frozen fish quality at home and abroad were summarized, and the effects of ice crystal growth, protein degradation and fat oxidation of frozen fish on fish quality were introduced to summarize the methods to inhibit the deterioration of fish quality. First, the formation, growth, melting and repeated freezing-thawing of ice crystals would damage fish cells and lead to protein denaturation in the frozen storage and transportation. Second, endogenous proteases would promote protein degradation after fish death, and change the texture of fish, thus affecting fish quality. The last, the rich fat in fish would be oxidized during storage and transportation, which would seriously affect the flavor and taste of fish with the extension of storage time. Frozen storage and transportation technology can effectively maintain the freshness of fish. To better preserve fish quality, it is also necessary to combine with other preservation technologies for compound preservation.