In this paper, three different kinds of alginate, alginate + D-sodium isoascorbate, and alginate + compound phosphate were selected as ice glazing solutions for frozen skipjack tuna. Frozen fish was stored at -18 ℃ for 300 d to investigate the effects of different ice glazing solutions on fish freshness quality and oxidation of protein and lipid. The changes in total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), peroxide value (POV), fluorescence intensity (FI), weight loss, pH value, drip loss, texture, and sensory characteristics were analyzed during frozen storage. Results showed that the quality of unglazing skipjack tuna decreased significantly after 180 d of frozen storage. During 300 d of frozen storage, ice glazing skipjack tuna significantly inhibited fish corruption, protein and lipid oxidation compared with the control, and also greatly reduced the quality loss of fish. Among them, the combination of D-sodium isoascorbate and alginate had the best effect on freshness quality, lipid oxidation, protein degeneration, and drip loss. After 300 d of storage, the TVB-N value was 7.11% lower than that of the control group, the TBA value was 57.34% lower than that of the control group. Meanwhile, the fluorescence intensity was 21.31% higher than that of the control group and the drip loss rate was 68.18% lower than that of the control group.
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