The objectives of this study was to evaluate effects of cryoprotectants on Dorab wolf herring gel qualities using sucrose (3 and 6%) with sodium tripolyphosphate (STPP 0.3%) as cryoprotectants at 0 3 and 6 freeze-thaw cycle (-18 C 18 hr. freezing and 5 C 6 hr. thawing). The results showed that added 3 and 6% sucrose in combination with 0.3% STPP to washed minced fish resulted in whiter gel than washed minced fish with no cryoprotectants and unwashed minced fish at 0 3 and 6 freeze-thaw cycles (P0.05). Besides expressible moisture of washed minced fish with cryoprotectants added was found lower than washed minced fish with no cryoprotectants and unwashed minced fish at 0 3 and 6 freeze-thaw cycle (P 0.05). Textural properties i.e. washed minced fish with cryoprotectants gel strength (breaking force g) was higher than washed minced fish with no cryoprotectants at 0 freeze-thaw cycle but gel elasticity (deformation cm.) was not statistically different (P>0.05).