The surimi-like material made from duck (DSLM) was investigated on the freeze-thaw stability during 4 months of frozen storage using different low-sweetness cryoprotectants such as palatinose (PAL), trehalose (TRE), polydextrose (PLD), maltodextrin (MAL), sucrose and sorbitol (SS), and lactitol (LAC) at a 6% concentration. As compared to the CON, the inclusion of cryoprotectants significantly improved the water-holding capacity of all treated samples. Particularly, as compared to all of the cryoprotectants evaluated, the PLD and PAL samples displayed greater stability concerning Ca2+-ATPase activity, sulfhydryl concentration, and protein solubility. All samples' endothermic peaks declined over time, showing changes in thermal characteristics during storage. A scanning electron microscope (SEM) observation of the CON and LAC-treated samples after 4 months of frozen storage revealed an increase in the number of pores. These findings imply that low-sweetness PLD and PAL outperformed the usual cryoprotectant combination of sucrose and sorbitol (SS) and that they could be used in frozen DSLM. They provide greater water-holding capacity, anti-freezing characteristics, lowered sulfhydryl oxidation, increased protein solubility, and structural integrity, which renders them useful components for innovation in the frozen surimi-like material industry.