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利用IMP热电偶测温系统，对文蛤分别在-18℃和-30℃冻结温度下的冻结过程进行了测量，对-18℃和-30℃下3种贮藏形态的贝肉冻结样品和冻藏样品肌原纤维蛋白的Ca~(2+)-ATPase活性、Mg~(2+)-ATPase活性、盐溶性蛋白溶解度及添加抗冻剂后防止其冷冻变性的影响进行了研究。结果发现，冻结对贝肉蛋白质变性影响不大，冻藏使蛋白质发生显著的变性，温度低的变性小；在贮藏贝肉的3种形态中，无完整细胞形态的贝糜的变性幅度最大，碎贝肉次之，贝肌肉形态的保持得较好；添加抗冻剂能有效防止贝肉蛋白质冷冻变性，尤其能使贝糜形态贝肉蛋白质的稳定性大大提高。
The IMP thermocouple temperature measurement system was used to measure the freezing process of the clams at -18 ℃ and -30 ℃, respectively. The freeze-dried samples of the frozen shellfish at -18 ℃ and -30 ℃ The effects of Ca ~ (2 +) - ATPase activity, Mg ~ (2 +) - ATPase activity, solubility of salt - soluble protein and antifreeze resistance after adding cryoprotectant were studied. The results showed that freezing had little effect on the denaturation of shellfish protein, and the denaturation of proteins was significant in frozen storage, and the denaturation at low temperature was small. Among the three kinds of shellfish stored in shellfish, Broken shell meat followed, shellfish muscle morphology is better maintained; Add antifreeze can effectively prevent shellfish protein denaturation, in particular, can make the shellfish protein morphology of shellfish greatly improved the stability.