To　enhance　the　frozen　storage　stability　of　surimi　gels　cross-linked　with　transglutaminase　(TG),　the　synergistic　effect　of　silver　carp　scale-derived　antifreeze　peptides　(ScAFPs)　combined　with　TG　cross-linking　on　the　texture　properties,　gel　characteristics,　whiteness,　drip　loss,　morphology,　and　microstructure　of　surimi　gels　was　investigated　during　frozen　storage.　The　results　demonstrated　that　TG　promoted　the　formation　of　a　compact　gel　network　through　cross-linking　myofibrillar　proteins,　while　ScAFPs　effectively　inhibited　structural　deterioration　caused　by　ice　crystal　growth　during　frozen　storage.　Texture　profile　analysis　revealed　that　the　combination　of　2.0%　ScAFPs　and　0.05%　TG　resulted　in　smaller　variations　in　gel　hardness,　elasticity,　and　strength　after　28　days　of　frozen　storage　compared　with　0.05%　TG　alone　and　a　commercial　antifreeze　formulation　(4.0%　sucrose　+　4.0%　sorbitol).　The　synergistic　treatment　reduced　whiteness　loss　by　37.50%　and　decreased　thawing　drip　loss　by　63.25%　compared　with　the　control　group.　Microstructural　analysis　indicated　that　the　combination　of　ScAFPs　and　TG　effectively　suppressed　ice　crystal　growth,　reducing　the　increase　in　ice　crystal　porosity　by　48.50%　compared　with　the　control　group,　while　mitigating　gel　shrinkage　and　surface　collapse.　This　study　helps　to　understand　the　mechanism　by　which　ScAFPs　synergize　with　TG　to　stabilize　surimi　gel　quality　during　frozen　storage,　providing　both　a　theoretical　foundation　and　technical　pathway　for　developing　novel　frozen　surimi　products.　©　2025,　Chinese　Chamber　of　Commerce.　All　rights　reserved.