For silver carp(Hypophthalmichthys molitrix)surimi with four kinds of modified starch or the conventional cryoprotectant(4% sucrose+4% sorbitol),the freezing rate,thermal properties parameters during freezing phase transition and gel characteristics at -20 and -80 ℃ were measured in order to compare the cryoprotective effects of additives during freezing.The results indicated that the freezing rate of surimi at -80 ℃ was significantly higher than that at -20 ℃.The additives could significantly reduce the freezing rate and the freezing phase transition enthalpy of surimi,and improve water-holding capacity of frozen surimi gel.Higher water-holding capacity was obtained in surimi with modified starch,compared with that of surimi with the conventional cryoprotectant(P<0.05).The freezing rate of surimi with 4% sucrose(Z)+4% cross-linking esterification starch(CES)was similar to that of surimi with 4% sucrose(Z)+4% acetic acid esterified starch(AAES),and both were lower than that of the other groups at -80 ℃(P<0.05).There was no visible difference in gel strength betweeen surimi with 4% Z+4% AAES and surimi with the conventional cryoprotectant.Meanwhile,their gel strength was higher than that of the other groups at -20 and -80 ℃,respectively(P<0.05).Therefore,4% Z+4% AAES appeared to be a promising alternative cryoprotectant of the conventional cryoprotectant in frozen surimi industry,due to its notable effectiveness on the prevention of surimi quality changes during freezing.