Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage

Abstract Commercial cryoprotectants can delay quality loss in frozen fish mince, but they are associated with a sweet taste and high calorie content. Young apple polyphenols (YAP), extracted from unripe apples, show potential as an alternative cryoprotectant. This study evaluated the cryoprotective effect of YAP at varying levels (0.3%, 0.7%, and 1%) in unwashed bighead carp mince. The changes in sulfhydryl content, carbonyl content, thiobarbituric acid reactive substances, intrinsic fluorescence intensity, and Fourier transform infrared spectrum indicated that YAP retarded oxidation and structural changes in myofibrillar proteins during the first 8 weeks of frozen storage, as well as lipid oxidation, which protected the structure of myofibrillar protein. At higher concentrations (0.7% and 1%), YAP maintained gel properties, gel springiness, and water‐holding capacity of the gel prepared from frozen fish mince, potentially through the promotion of cross‐linking of myofibrillar proteins. Overall, YAP can be used as a cryoprotectant and antioxidant in fish mince. Practical Application Our research found that young apple polyphenols have the potential to be an alternative to commercial cryoprotectants. Young apple polyphenols may be used as a sugar‐free and healthy cryoprotectant for frozen fish mince production in the future.