Egg white proteins and β‐cyclodextrin: effective cryoprotectant mixture against oxidative changes in the myofibrillar proteins of Culter alburnus

Summary The effect of egg white protein (EWP) and β‐cyclodextrin (β‐CD) mixture was analysed on the myofibrillar proteins (MP) of Culter alburnus during a frozen storage at −18 °C for 60 days. Different proportions of EWP:β‐CD mixture (0%, 2%, 4% and 6%) were added into MP to analyse their effect against oxidative changes. During the study, sulphydryl contents and Ca‐ATPase activity (0.297 to 0.136 mmol g −1 ) decreased. Moreover, protein denaturation also prompted the surface hydrophobicity (11.47 to 32.06 μg) and carbonyls (26.36 to 49 mg.28 nmol mg −1 ) of control MP. A significant decline was observed in emulsifying properties. Besides, EWP:β‐CD showed remarkable stability against oxidative changes, by significantly reducing the carbonyls (26.26 to 37.69 nmol mg −1 ) and surface hydrophobicity (11.51 to 20.31 μg) and also the decline of Ca‐ATPase activity (0.29 to 0.19 mmol g −1 ). It can be concluded that EWP:β‐CD (6%) is an efficient approach against oxidative changes in MP from Culter alburnus .