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¹ Republic of Türkiye Ministry of Agriculture and Forestry, General Directorate of Agricultural Research and Policies (TAGEM), Central Fisheries Research Institute, Department of Food Technology, Trabzon, Türkiye DOI : 10.4194/AFS321 - Cryoprotective effects of fish protein hydrolysates (FPHs) on freeze-thawed fish mince were determined. Produced from sprat (Sprattus sprattus L., 1758) by conventional and ultrasound-assisted methods, the hydrolysates were used as natural alternatives to traditional cryoprotectants, specifically to prevent quality deterioration during freeze-thaw (F-T) cycles of rainbow trout (Oncorhynchus mykiss) mince (hereafter called fish mince). Four groups were prepared from fish mince for analysis: a control group without FPH addition (C); a group with 4% sucrose and 4% sorbitol (SSM); a group with traditional FPH (THM); and a group with ultrasound-assisted FPH (UHM). 250 g samples for each group, packaged in polyethylene bags, stored at -18°C. Physicochemical properties and microbiological changes were analyzed at 15-day intervals over six F-T cycles. Inhibited lipid oxidation, nitrogenous compounds, and microbial degradation were observed in FPH-added fish minces. Compared to the control (C) and sucrose-sorbitol mixture (SSM), both FPHs exhibited excellent water absorption capacity, significantly preventing water loss in the THM and UHM groups; the lowest loss was observed in THM during the cooking process. In conclusion, sprat hydrolysates represent a promising natural cryoprotectant that can effectively preserve the quality and significantly extend the shelf life of fish mince during multiple freeze-thaw cycles. Keywords : Fish protein hydrolysate, Fish mince, Freeze-thaw, Sprattus sprattus Rainbow trout Cryoprotectant