1、Fish protein isolate: Development of functional foods with nutraceutical ingredients

Nutraceutical seafood products can be developed from fish protein isolate. Omega-3 oil, dietary fiber, and salt substitute can be incorporated into fish protein isolate. Fish processing by-products are usually discarded. However, they contain protein and ω-3 fatty acids.

2、Protein and amino acid nutrition and metabolism in fish: current knowledge and future needs

Regulation of muscle protein accretion has great significance with strong practical implications. In fish, despite low muscle protein synthesis rates, the efficiency of protein deposition appears to be high.

3、Seafood proteins

Seafood is a source of high quality proteins valued for their functional properties and nutritional value. This chapter first discusses basic chemistry and nutritional value of seafood proteins, followed by description of their practical functional properties and factors that affect them.

4、Nutritional composition of food fishes and their importance in providing food and nutritional security

As can be seen from the data set, protein content of fishes varies between 8.2 and 23.9% (8.2–23.9 g/100 g) among the fishes studied. Thunnus albacares contains the highest amount of protein (23.9%) while Harpadon nehereus contains the least amount of protein (8.2%).

5、Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

Fish protein hydrolysates are breakdown products of enzymatic conversion of fish proteins into smaller peptides, which normally contain 2–20 amino acids.

Seafood Proteins and Human Health

A high quality protein, also known as a complete protein, contains all of the nine essential amino acids (EAAs) in adequate quantity to support human health. A low quality or incomplete protein, on the other hand, is either missing one or more of the EAAs or they are present in insufficient quantity.

Fish Muscle Proteins: Extraction, Quantitation, and Electrophoresis

Extract proteins from the muscles of freshwater and saltwater fish, measure the protein content of the extracts, then separate and compare the proteins by electrophoresis.

Gelation Properties of Fish Proteins under Ohmic Heating

One of the most important functional properties of fish protein is its gel-forming ability. It is essential to understand both intrinsic and extrinsic factors affecting fish protein gelation in order to obtain a finished product with desirable texture.

Evaluation and Utilisation of Fish Protein Isolate Products

Ready to eat fish products are processed by mixing fish protein (surimi/ minced fish) with different ingredients such as vegetable proteins, starches, wheat flour, spices etc. and forming fish paste into the intended shape of the product.

Biochemistry of Fish Proteins

Special investigation of the peculiarities of fish protein, studies of the physical and chemical properties which differentiate these particular substances as “fish proteins” have not yet been attempted.

The thickening phenomenon of fish protein, often referred to as its "fishy smell," is primarily caused by the presence and interaction of certain amino acids in fish protein. These amino acids mainly include glycine, alanine, valine, etc., which form hydrogen bonds in water, giving fish protein a unique odor and texture. Here’s a detailed explanation:

1. Amino Acid Composition: The type and proportion of amino acids in fish protein greatly affect its thickness. For example, glycine, alanine, and valine are hydrophilic amino acids that easily form hydrogen bonds in water, making fish protein viscous. In contrast, amino acids like tyrosine, phenylalanine, and tryptophan are hydrophobic, have low solubility in water, and do not readily form hydrogen bonds, resulting in thinner fish protein.

2. Molecular Structure: The molecular structure of fish protein also influences its thickness. Generally, proteins with larger molecular weights are thicker because large molecules tend to aggregate in aqueous solutions, forming larger particles that increase viscosity.

3. Temperature and pH: Changes in temperature and pH can also affect the thickness of fish protein. Typically, when the temperature rises or the pH decreases, the molecular structure of fish protein changes, impacting its thickness.

4. Additives: To improve the taste and flavor of fish protein, additives such as emulsifiers and stabilizers are often added during food processing. While these additives can enhance the thickness of fish protein, they may also alter its original taste and texture.

5. Cooking Methods: Different cooking methods affect the thickness of fish protein. For instance, boiling, steaming, and stewing can make fish protein thicker, while frying and roasting can make it relatively thinner.

6. Type and Freshness of Fish: The thickness of fish protein varies with the type and freshness of the fish. Generally, fresh fish protein is thicker than that from frozen or spoiled fish.

7. Processing Techniques: The processing techniques used for fish protein also affect its thickness. For example, excessive heating or prolonged boiling can reduce the thickness of fish protein.

the thickening phenomenon of fish protein is the result of multiple factors working together. Understanding these factors helps us better appreciate the unique flavor and texture of fish protein.