This study aimed to examine the effects of sodium glutamate and alcohol on the preservation quality of surimi during freezethaw cycles. In this experiment，surimi product was stored at -22℃ and tested for total volatile basic nitrogen(TVB-N) value，pH value，2thiobarbituricacid (TBA) value and the total number of bacterial colonies and chroma (L*，a*，b*)，water holding capacity and textural properties at different storage time (0，7，14，21，28 d). The addition of sodium glutamate and alcohol could improve the water holding capacity，whiteness and springiness of surimi gel. Compared with the control，the addition of sodium glutamate and alcohol could (P＜0.05) prevent not only the decrease in water holding capacity，whiteness and gel strength but also the increase of the total number of bacterial colonies，TBA and TVB-N. Results indicated that sodium glutamate and alcohol had a positive effect on surimi product during freezethaw cycles. The effect in three experimental groups was in the order of MIX＞Alcohol＞MSG.