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.
摘要：
商业冷冻保护剂可以延缓冷冻鱼肉的质量损失，但它们与甜味和高卡路里含量有关。青苹果多酚(YAP),从未成熟的苹果中提取，显示作为替代冷冻保护剂的潜力。这项研究评估了不同水平的YAP的冷冻保护作用(0.3%，0.7%，和1％）在未洗过的Bigh鱼肉末中。巯基含量的变化，羰基含量,硫代巴比妥酸反应性物质，固有荧光强度，和傅里叶变换红外光谱表明，YAP在冷冻保存的前8周内延缓了肌原纤维蛋白的氧化和结构变化，以及脂质氧化，保护肌原纤维蛋白的结构。在较高的浓度（0.7％和1％），YAP保持凝胶特性，凝胶弹性，从冷冻鱼肉中制备的凝胶的保水能力，可能通过促进肌原纤维蛋白的交联。总的来说,YAP可用作鱼肉中的冷冻保护剂和抗氧化剂。实际应用：我们的研究发现，年轻的苹果多酚有可能成为商业冷冻保护剂的替代品。青苹果多酚可用作无糖和健康的冷冻保护剂，用于将来的冷冻鱼肉生产。
