ArticleFood chemistry: X2026
Analysis of the quality evolution law and regulation mechanism of fish scale collagen peptide (FSCP) products based on multi-modal data fusion.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study focused on the quality deterioration of fish scale collagen peptide (FSCP) products during storage. Industrial-grade raw materials (BP) and a cranberry-flavored solid beverage (CP) were used as research objects. Based on multiple analytical techniques such as contact angle measurement, atomic force microscopy, gas chromatography-mass spectrometry, and high-performance liquid chromatography, a multi-modal evaluation of the quality deterioration of FSCP products during storage was conducted. The results showed that the quality of the BP group was difficult to maintain during storage, with a tendency towards rougher microstructure and significant volatilization of volatiles. In contrast, the CP group, which contained cranberry powder, vitamin C, and organic acids, exhibited a more uniform microstructure and better odor characteristics during storage. These findings confirm that complex formulations play a crucial role in maintaining the stability of FSCP and can provide a scientific basis for product optimization, shelf-life prediction, and quality control.
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