Effectiveness of ice structuring protein on the myofibrillar protein from mirror carp (Cyprinus carpio L.) during cryopreservation: Reduction of aggregation and improvement of emulsifying properties

•Ice structuring protein inhibited the water loss from flesh during cryoprotection.•Ice structuring protein curbed myofibrillar protein aggregation during frozen storage.•Ice structuring protein improved the emulsion stability of myofibrillar protein.•Optimal addition of ice structuring protein for cryoprotection of mirror carp is 2.0. Tracking aggregation behaviour and changes in emulsifying properties of myofibrillar protein from mirror carp (Cyprinus carpio L.) induced by its oxidation during frozen storage under the effect of ice structuring protein were investigated. Solubility, net charge, emulsion properties of the sample without ice structuring protein decreased, meanwhile carbonyl, turbidity, the mean diameter in volume and the mean diameter in surface increased during frozen storage. As ice structuring protein addition increased, water-holding capacity and emulsifying properties of samples showed a trend of first increasing and then decreasing, while the tendency of oxidation and aggregation was opposite. Ice structuring protein of 2.0 (g/L) caused the most significant results (P