Work

Mastering the methods of modifying fish protein: Expanding its application in the food industry

Year: 2024

Type: article

Abstract: Background With the increase of global population and the improvement of economic level, the demand for high-quality protein is increasing. Fish protein has become a research hotspot due to its excellent nutritional value and physiological function. Recently, the related technologies of fish protein extraction, purification and modification have been continuously improved, making the application of fish protein in food industry more extensive. The new fish protein modification technology can improve its functionality and stability, and expand its application in food processing. Scope and approach This review critically evaluates various techniques used to improve the performance of fish protein, with the mechanisms of modified protein forming the basis of its applications. Subsequently, its application in the food industry is overviewed, focusing on the effect of fish protein modification to determine the future research directions and the potential innovations for sustainable utilization. Key findings and conclusions Fish protein modification holds a profound resource background and broad application prospects in the food industry, demonstrating a trend towards diversification and sustainability. Single modification technology is difficult to meet some industrial demands. Combining different modification methods has been proposed as a novel strategy. Therefore, further scientific research into the complex modification mechanism is crucial for expanding its application in the food industry.

Source: Trends in Food Science & Technology

DOI: 10.1016/j.tifs.2024.104810

Authors: Mingxing Zhou, Weiqing Lan, Jing Xie

Institution: Shanghai Ocean University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $5,270