Cryoprotective Effects of Tuna Skin Antifreeze Peptides on the Quality of Salmon Flesh During Low-Temperature Fluctuations

作者：Zhe Xu, Ziyu Zhang, Zijin Qin, Tengfei Li, Tengfei Li, Zihao Zhang, Shuyu Zhou, Jianbo Sun, Tingting Li, Tingting Li · 发表于：Foods · 年份：2026 · DOI：10.3390/foods15061105 · 被引用次数：1 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Meat and Animal Product Quality、Insect Utilization and Effects

Repetitive temperature fluctuations during transportation and storage promote ice crystal formation in salmon flesh, leading to protein denaturation, lipid oxidation, and quality loss. Tuna skin, a major by-product of tuna processing, is a potential source of antifreeze peptides (AFPs) but remains underutilized. This study examined the cryoprotective effects of tuna skin-derived AFPs on salmon cubes subjected to repeated freeze–thaw cycles. Cubes treated with AFPs from three groups of protein hydrolysates prepared using trypsin, pepsin, or neutral protease were evaluated for texture, color, water holding capacity (WHC), volatile odor profiles, protein conformation, biochemical indices, and microstructure. AFP treatment improved textural properties, maintained color stability, and reduced thawing, cooking, and centrifugal losses. The neutral protease-treated group exhibited the optimal cryoprotective ability and it also limited aldehyde and sulfide accumulation, preserved the retention rate of α-helix structure at 49% which was higher than 39% in controls, and enhanced Ca2+-ATPase activity to 1.75 μmol Pi·mg−1·h−1 with a 45.8% increase compared to controls, and significantly inhibited protein and lipid oxidation. Microstructural analysis showed compact fibers and intact sarcolemma in the neutral protease-treated group samples, contrasting with severe disruption in controls. This study showed that tuna skin AFPs mitigate freeze–thaw damage in salmon cubes by stabilizing protein...