The low water retention and weak gelling property of mince under freezing constrain the development of diversified aquatic meat products.This study investigated the impacts of COS mol. weight at 988 Da (COS-1), 1500 Da (COS-2) and 3061 Da (COS-3) on the freezing property and freeze-thawing stability of mince from farmed Chinese giant salamanders, utilizing low dose (0.1 %, 0.2 %, 0.3 % and 0.4 % weight/weight).COS-1 and COS-2 showed a more prominent effect than COS-3 on decreasing freezing temperature and preventing ice crystal growth.Notably, COS-3 exhibited more effective in inhibiting water mobility and enhancing the quality of mince gels compared to COS-1 and COS-2.Specifically, the 0.2 % COS-3 showed a lower T23 value (0.84 %), and a higher hardness (4670.24 g) and chewiness (2816.61 g), which induced the formation of a more refined and compact gel network structure.Freeze-thaw stability tests demonstrated all the 0.3 % COS-1, 0.3 % COS-2, 0.2 % COS-3 could significantly (P < 0.05) inhibit the deterioration of mince gel quality.After freeze-thaw cycles, COS-3 showed the most significant inhibitory effect on water loss, superior to com. cryoprotectant (PC), while COS-1 and COS-2 were comparable to PC.Notably, COS-3 exhibited the most favorable performance in inhibiting protein oxidation and gel deterioration during the freeze-thawing, thanks to reduce dityrosine and decrease the number of protein aggregates.These findings provide a theor. foundation for the application of COS in giant salamander mince and highlight the considerable potential of low-dose COS as a cryoprotectant.