This　study　assessed　the　effects　of　antifreeze　peptides　(CsAFPs)　produced　by　enzymatical　hydrolysis　of　chicken　skin　on　chicken　mince　stability.　CsAFPs,　85.88%　of　which　were　short　peptides　(180–3　000　Da),　showed　high　hydrophilicity　and　strong　thermal　hysteresis　activity　and　ice　recrystallization　inhibition　activity,　reducing　the　ice　crystal　content　by　(26.03　±　0.40)%　and　raising　the　glass　transition　temperature　by　7.3　℃.　The　flavor　of　CsAFPs　was　well　coordinated　with　that　of　chicken　mince　and　the　addition　of　2%　CsAFPs　enhanced　the　water-holding　capacity　of　chicken　mince　without　color　change.　After　four　freeze-thaw　cycles,　mince　added　with　2%　CsAFPs　showed　less　reductions　in　water-holding　capacity,　elasticity,　and　resilience　than　did　the　control　group.　Ultraviolet　(UV)　absorption　and　Fourier　transform　infrared　spectroscopy　(FTIR)　indicated　that　CsAFPs　could　prevent　the　aggregation　and　denaturation　of　proteins　under　freezing　stress.　After　freeze-thaw　cycles,　the　r　value　of　myofibrillar　protein　in　the　mince　with　2%　added　CsAFPs　was　higher　than　the　control　group　without　CsAFPs.　This　study　contributes　to　a　better　understanding　of　the　protective　mechanisms　of　CsAFPs　in　frozen　meat　and　highlights　that　CsAFPs　are　promising　novel　low-sweetness　and　low-calorie　cryoprotectants　for　meat　products.　©　2025　Chinese　Chamber　of　Commerce.　All　rights　reserved.