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, pectin

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... aused to improve water-holding capacity (27.8%; 4°C and 21.5%; -20°C) on account of the formation of a separate gel and represent highly more inhibitory impact on the ice crystals growth, during the overnight soaking, protein denaturation may have been occurred. The flaxseed protein -treated sample showed the lowest decrease of SH content and reaction rate constant at both − 20°C and 4°C than others. The results exhibited that salt extractable protein and sulfhydryl content changes were in good agreement with the second order kinetic model. Regarding to SDS- PAGE results, no major changes were observed in intensity of myosin heavy chain, actin and myosin light chain bands in flaxseed proteins treated surimi over chilled and frozen storage.