The work aims to further improve the quality of surimi during frozen storage, increase the added value of its products, and meet consumers' requirements for high-quality surimi. Physicochemical characteristics and corruption mechanism of surimi were introduced. Then, the effects of freezing time, freezing temperature, freezing rate and freeze-thaw cycles on the quality of surimi during frozen storage were analyzed. The application of new freezing methods represented by low-temperature liquid nitrogen freezing and physical field assisted freezing and the application of antifreeze in the quality control of frozen surimi were reviewed. And their development was prospected. In the frozen storage of surimi, the effects of freezing time and temperature should be comprehensively considered, while temperature fluctuations should be minimized to prevent the occurrence of freeze-thaw cycles. To preserve the quality of surimi preferably, the application of new freezing technology in surimi should be further studied and optimized, and the feasibility of new antifreeze and composite antifreeze should be explored to achieve industrial application.