Gelation process in two different squid (Dosidicus gigas) surimis throughout frozen storage as affected by several cryoprotectants: Thermal, mechanical and dynamic rheological properties

► Squid surimis obtained by isoelectric precipitation (A) or acid washing (B) were cryoprotected for 6 months frozen storage. ► Fresh and frozen B surimis showed better protein quality than corresponding A surimis. ► 8% equiproportional mixture of sorbitol plus sucrose was the most effective for protein integrity preservation in B surimi. ► 8% trehalose was the best cryoprotector for A surimi, whose initial protein was more aggregated. ► Gels from surimi B were rheologically better than A with lower rigidity and higher strain amplitude along forzen storage.