Objective To compare the effects of three cryoprotectants on the freezing resistance improvement of shrimp paste.Methods Shrimp paste samples are prepared. After three consecutive freeze-thaw cycles, the following indicators are determined in the samples: gel strength, energy storage modulus, salt-soluble protein content, sulfhydryl group content, viscosity, and microstructure, to compare the quality change of shrimp paste added with trehalose, sorbitol, and cod scale collagen peptide after repeated frozen-thaw.Results The gel strength and sulfhydryl group content in the cod scale collagen peptide group are higher than those in the trehalose and sorbitol group, with smoother structures and more uniform pore sizes. Besides, the viscosity of the cod scale collagen peptide group is significantly higher than that of the trehalose and sorbitol groups.Conclusion The addition of cod scale collagen peptide can significantly inhibit the protein denaturation during freeze-thaw of shrimp paste, improving freezing resistance.