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The relative cryoprotective effects of flaxseed protein and pectin in comparison with conventional cryoprotectant on stability of Capoor (Cyprinus carpio) surimi proteins during storage at -20°C for 4 months and at 4°C for 10 days were investigated. The results show that the reaction rate constants of second order kinetic, k, in samples stored at -20°C were much smaller than similar samples stored at 4°C, indicating decreased the rate of protein denaturation in frozen samples. Although, pectindoi:10.21203/rs.3.rs-1960293/v1 fatcat:tdhvfuwaejdnbpjptttinxyf4y