目的 为进一步优化水产品的冻结方式、改善水产品在冻藏期间的品质提供理论参考。方法 介绍冰晶对水产品中蛋白质、脂质、质构特性，以及色泽、气味等感官品质的影响，冻结时形成的体积大且分布不均匀的冰晶会对水产品品质造成不可逆转的破坏。综述在水产品冻结领域中能够有效改善冰晶对水产品品质影响程度的方法，包括超声辅助冻结技术、高压处理技术、添加抗冻剂等，并对冻结技术的发展进行展望。结论 为了更好地抑制冰晶形成带来的危害，在后续的研究中除了优化现有冻结技术和开发新型冻结技术外，还可以尝试将不同技术进行复合使用，谋求更佳的协同作用。此外，目前的新型冻结技术大多处于实验阶段，仍需对其作用机制进行深入探究，同时对不同技术的工艺参数进行优化。

The work aims to provide theoretical references for further optimizing the freezing method of aquatic products and improving the quality of aquatic products during freezing storage. The effects of ice crystals on protein, lipid, texture characteristics, color, smell and other sensory qualities of aquatic products were introduced.Ice crystals with large volume and uneven distribution formed during freezing caused irreversible damage to the quality of aquatic products. The methods effectively inhibiting the effects of ice crystals on the quality of aquatic products in during freezing were summarized, including ultrasonic-assisted freezing technology, high-pressure treatment technology, adding antifreeze, etc., and the development of freezing technology was prospected. In order to better restrain the damage caused by ice crystal formation, in the follow-up research, apart from optimizing the existing freezing technology and developing new freezing technology, it is possible to combine different technologies to seek better synergy. In addition, at present, most of the new freezing technologies are in the experimental stage, and it is still necessary to deeply explore the mechanism and optimize the technological parameters of different technologies.