Quality changes and deterioration mechanisms during frozen storage of starching tilapia fillets based on quality...

This study aimed to investigate the changes in quality and correlation between basic quality characteristics, protein properties, and microstructure of starching tilapia fillets during frozen storage. During the frozen storage of starching fish fillets, ice crystal formation and protein oxidative denaturation synergistically compromise product quality. These processes destabilize the myofibrillar protein structure, the α-helix content decreased 0.63-fold with a concurrent 1.18-fold rise in random coil, diminish color and texture stability, and induce water state transitions from bound and immobile to free water, ultimately resulting in fish quality deterioration. Correlation analysis demonstrated statistically significant relationships (r ≥ 0.4, p < 0.05) between the basic quality characteristics of fish fillets and their protein properties. In contrast, the microstructural parameters showed no significant correlations (r < 0.2, p ≥ 0.05) with quality attributes. This study provides data support and a theoretical reference for the quality regulation and evaluation of starching tilapia fillets during transportation and frozen storage.