Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread

Abstract

Fish skin collagen peptide (FSCP), as a bioactive peptide, holds significant potential in the food industry, particularly in enhancing the quality and nutritional attributes of frozen dough products. This research examined the impacts of FSCP addition and freezing time on water distribution, rheo-fermentation, rheological, and structural properties of dough, as well as the textural properties, internal structure, and antioxidant activity of steamed bread. The results showed that adding FSCP inhibited water migration and reduced freezable water content. After 4 weeks of freezing, the freezable water content of the FSCP-added groups decreased by 0.42%–4.77% compared with the control. Rheo-fermentation analysis indicated that the total CO2 release volume, maximum dough development height, and CO2 retention volume initially increased with FSCP concentration, peaking at 1.5%, before decreasing with further increases in FSCP concentration. Moreover, FSCP effectively mitigated gluten freeze damage, resulting in a slower decline in disulfide bond content and viscoelasticity. Additionally, it improved the textural properties and antioxidant activity of the steamed bread. X-ray micro-CT images revealed that FSCP improved gas pore distribution and network density in the steamed bread. Overall, FSCP proved effective in improving the attributes of frozen dough and the final steamed bread, particularly at a 1.5% concentration. These findings suggest a promising application of FSCP in frozen dough-based products, especially in the development of functional foods.