Analysis of the quality evolution law and regulation mechanism of fish scale collagen peptide (FSCP) products based on multi-modal data fusion

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. • Base material fish scale collagen protein base material (BP); Cranberry-flavored fish scale collagen protein solid beverage (CP). • Storage increases BP hydrophobicity while decreasing CP hydrophobicity. • Storage roughens BP surfaces and homogenizes CP. • The odor components of CP are more diverse than those of BP. • The odor stability of CP during storage is stronger than that of BP. • Storage caused the loss of free amino acids in BP and CP.