Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage

•The inclusion complexes (ICs) improved the antioxidation ability of apple polyphenols.•ICs decreased susceptibility of myofibrillar proteins (MPs) to frozen oxidation.•The MPs degradation were inhibited by ICs with concentration on 0.2–1.6 mg/mL.•1.6 mg/mL ICs most effectively improved the tissue structure of frozen muscle.