Abstract: As one of the major methods to store meat and aquatic products, freezing can significantly extend product shelf life. However, freezing also has an adverse impact on product quality, reducing eating quality. Being able to slow down the quality deterioration of meat and aquatic products during the freezing process and improve the consumer acceptability of frozen products, cryoprotectants have recently attracted great attention. This paper outlines the mechanisms of action of carbohydrates, proteins, salts and polyphenols as cryoprotectants, and it also summarizes the current status of the application of cryoprotectants in meat and aquatic products. Furthermore, an outlook on future directions in this field is presented. Hopefully, this review will provide a theoretical basis for the industrial application of cryoprotectants in meat and aquatic products to maintain their quality.

Key words: cryoprotectants; meat preservation; mechanism; application