Freezing　technology　is　important　for　the　long-term　preservation　of　aquatic　products　such　as　surimi.　However,　mechanical　damage　caused　by　ice　crystals　would　lead　to　quality　deterioration.　Abalone　viscera　glycopeptide　(AVGP)　complex　was　prepared　by　hydrolysis　technology,　which　exhibited　ice　recrystallization　ability　and　antioxidant　activity.　Moreover,　effects　of　AVGP　on　Ca2+-ATPase　activity,　total　sulfhydryl　content,　secondary　structure　of　myofibrillar　protein　(MP),　rheological　properties,　and　gel　properties　of　surimi　frozen　were　investigated.　Results　showed　that　surimi　treated　with　AVGP　could　improve　the　gel　strength　and　rheological　properties　of　surimi,　reduce　the　gel　ice　crystal　holes,　and　improve　the　degradation　of　gel　matrix　caused　by　freeze–thaw.　AVGP　can　significantly　inhibit　the　decrease　of　Ca2+-ATPase　activity　and　total　sulfhydryl　group　content.　When　the　addition　of　AVGP　exceeded　4%　(w/w),　its　freezing　protection　effect　on　MP　was　better　than　that　of　commercial　antifreeze　agents.　Moreover,　the　α-helix　and　β-fold　contents　in　the　4%　AVGP　group　were　significantly　higher　than　those　in　the　control　group,　indicating　that　the　addition　of　an　appropriate　amount　of　AVGP　can　protect　the　secondary　structure　of　MP.　Therefore,　AVGP　could　serve　as　a　new　food　ingredient　with　antifreeze　and　antioxidant　functions　for　frozen　surimi.　©　2024　The　Authors.　Food　Frontiers　published　by　Nanchang　University,　Northwest　University,　Jiangsu　University,　Zhejiang　University,　Fujian　Agriculture　and　Forestry　University　and　John　Wiley　&　Sons　Australia,　Ltd.