Abstract: In order to improve the quality of frozen fish noodle, the effects of monoglyceride on the frozen stability of frozen fish noodle during frozen-thawing was studied, using texture analyser, nuclear magnetic resonance ( NMR) , and differential scanning calorimeter ( DSC) to determine breaking force, moisture migration, and glass transition temperature ( Tg') . The results showed that: the breaking force were 134.06 g and 107.42 g for frozen fish noodle added 0.2% monoglycerides and blank noodle, that decreased to 75.12 g and 46.35 g after frozen-thawing for 4 times. Adding 0.2% monoglycerides decreased the absorbance of noodle soup by 22.54%.The content of free water were 84.02% and 81.69% for frozen fish noodle added 0.2% monoglycerides and blank noodle, that increased to 87.82% and 83.33% after frozen-thawing for 4 times.The Tg'were-17.76 ℃ and-23.03 ℃ for frozen fish noodle added 0.2% monoglycerides and blank noodle, that decreased to-18.57 ℃ and-26.08 ℃ after frozen-thawing for 4 times.In conclusion, the addition of monoglycerides for 0.2% increased breaking force, decreased boiling lose and the content of free water effectively, and inhibited the transformation of binding water to free water, and increased the Tg', made the fish frozen noodle kept glass state at-20 ℃.