The effects of different washing solutions and cryoprotectants on quality characteristics of spent layer surimi were studied during frozen storage at 18C. The highest (P0.05) process yield was obtained with 0.5% sodium bicarbonate and 0.04M sodium phosphate buffer solutions. While washing resulted in decreases (P0.05) in protein, fat, cholesterol and ash contents, collagen and myofibrillar protein showed increases compared to the unwashed mince. A cryoprotectant mixture of 2% sucrose+2% sorbitol+0.3% sodium pyrophosphate resulted in higher water-holding capacity, except for surimi washed with 0.04M sodium phosphate buffer solution, and lower cooking loss (P0.05) than a cryoprotectant mixture of 4% sucrose+2.8% sorbitol. Increased lightness and decreased redness was observed as a result of washing with all solutions (P0.05).