@article{Xu2026, 
author = {Zhe Xu and Yikun Xu and Xuguang Mo and Ziyu Zhang and Haoran Wu and Yidi Luo and Tingting Li},
title = {Preparation and characterization of Pacific salmon protein antifreeze emulsion},
year = {2026},
journal = {Food Science of Animal Products},
volume = {4},
number = {2},
pages = {9240168},
keywords = {Pacific salmon bone collagen, myofibrillar protein oxidation, freeze-thaw stability, antifreeze emulsion},
url = {https://www.sciopen.com/article/10.26599/FSAP.2026.9240168},
doi = {10.26599/FSAP.2026.9240168},
abstract = {Temperature fluctuations during storage and transportation can compromise the quality of aquatic products. In this study, Pacific salmon bone collagen (SBC) was extracted from Pacific salmon bones and used to prepare a salmon bone collagen emulsion (SBCE). Pacific salmon fillets were treated with SBC, and their antifreeze activity was measured in terms of texture characteristics, moisture retention, color difference changes, and flavor stability during multiple freeze-thaw cycles. Subsequently, the physicochemical stability of emulsions with different oil contents was evaluated under ambient storage, centrifugation, and freeze-thaw challenging. Antifreeze efficacy was evaluated by subjecting the Pacific salmon fillets with SBCEs during freeze-thaw cycles. Studied the potential of SBCE freezing and thawing to maintain the quality of Pacific salmon. The results showed that emulsions containing 60%–70% oil phase exhibited the highest stability. Among formulations, SBCE2.0 most effectively preserved texture, reduced moisture loss, and limited denaturation and aggregation of myofibrillar proteins. Overall, SBCE significantly alleviated ice-induced quality loss in fish product and shows promise as a natural antifreeze agent for aquatic products.}
}