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Not AvailableIn the present investigation, changes in functional properties of proteins from tilapia (Oreochromis mossambicus) in the form of whole tilapia (WHT), water washed minced meat of tilapia without addition of cryoprotectants (WMT) and with cryoprotectants (WMCT) during frozen storage have been evaluated. Gradual reduction in moisture content and marginal increase in protein content was observed in all the samples with progressive frozen storage. The reduction in non protein nitrogen (NPN) content was lower in WMCT as compared to WHT and WMT. All the samples exhibited decreased calcium-ATPase activity as a function of frozen storage. WMCT had a higher activity index during frozen storage as compared to WHT and WMT. The enzymatic activities decreased with progressive frozen storage period with relatively higher activity in WHT. Proteins from washed meat with cryoprotectants had minimum change in reduced viscosity profile at single protein concentration during different periods of frozen storage. Changes in structure of proteins were evident from apparent reduced viscosity and gel filtration profile as a function of frozen storage.Not Availabl