In the present study, the effect of frozen storage on quality-related parameters of Pangas (Pangasianodon hypophthalmus) minced meat was evaluated on 4 samples stored for 120 days. Cryoprotectant and butylated hydroxyanisole (BHA) were used in the minced meat to see their effect on frozen storage quality. The protein and other biochemical compositions of minced meat decreased significantly (p<0.05) with the increase in Total volatile base- nitrogen (TVB-N), peroxide value (PV), pH and total plate count (TPC) during storage. Texture quality was improved during storage. Based on the study, sample treated with BHA and cryoprotectants had no synergetic effect on minced meat during frozen storage and proving longer shelf life.