Sodium citrate, sodium erythorbate, sodium citrate plus sodium erythorbate, sodium citrate plus sodium erythorbate, and polyphosphate were used in washed and unwashed channel catfish mince. Washing reduced (P # 0.05) lipids and increased (P # 0.05) Hunter 'L' value (lightness) of mince. Thiobarbituric reactive substances and free fatty-acid changes during frozen storage were reduced in the washed mince. Addition of antioxidants did not significantly improve the overall quality and shelf-life of the frozen mince. Washing did not have an effect on the fatty-acid composition of neutral and phospholipids in the mince.