Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage.

Silver carp is a type of Asian carp that poses a threat to the United States. Unfortunately, producing Asian carp surimi in the US has been unsuccessful due to the high cost. Thus, exporting Asian carp to China and other Asian countries in the form of frozen deboned fish mince (without washing) would be a new way to create commercial value. This study was to explore the effects of compound cryoprotectants CC (sucrose, sorbitol, and sodium tripolyphosphate) and CC + SD (salted egg white) on unwashed silver carp mince during frozen storage. In the presence of CC, unwashed mince exerted benefits on gel property and water holding property. CC was able to retard protein oxidation as indicated by the retarded carbonyl content and lower loss in sulfhydryl content. Based on indicators of content of salt-soluble protein, α-helix, myosin heavy chain and intrinsic fluorescence intensity, CC addition inhibited protein aggregation by protecting the protein structure. The inclusion of SD did not show a cryoprotective effect or synergistic antioxidant effect with sucrose-sorbitol, but SD improved the gel strength within 4 weeks of freezing. Thus, CC can provide cryoprotective protection during frozen storage of silver carp mince. CC + SD provides a reference for long-distance transport and off-site production of frozen silver carp mince.