Abstract: The effects of freezing rate and storage temperature on Ca2ATPase activity and salt2solubility of myofibrillar protein in Silver Carp muscle were studied in this paper. The results show that the freezing rate might have an effect on freeze denaturation of muscle protein in round fish with intact muscle tissue to a certain degree , but almost no effect on protein denaturation of minced fish or surimi as muscle structure destroyed , no matter in which were cryoprotectants added or not. However, the frozen stored temperature showed the freeze denaturation of protein in round fish evidently and in minced fish and surimi as well , the lower the frozen temperature , the less the extent of freeze denaturation. It was also observed that the freez denaturation of myofibrillar protein in fish muscle could be efficiently reduced by the addition of cryoprotectants especially in of minced fish or surimi.