Food and Fermentation Industries >

2021 , Vol. 47 >Issue 5: 288 - 295

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024853

Research progress of physical methods on modifying functional properties of fish meat protein

  • JIANG Xin ,
  • WANG Xichang ,
  • PAN Fengtao ,
  • JI Zhongchun ,
  • SHI Wenzheng
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  • 1(College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Yancheng Yimei Food Co.Ltd., Yancheng 224300, China)

Received date: 2020-07-01

  Revised date: 2020-09-14

  Online published: 2021-03-31

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Abstract

Fish meat is a major resource of high-quality protein. To improve the utilization rate of fish meat protein, the functional properties of protein can be improved by physical modification methods so as to enhance its application value and the prospect. This article reviewed several new physical methods of modifying the functional properties of fish meat protein, and their effects on the functional properties in detail. Additionally, further researches on the modification of fish meat protein by physical methods have been proposed to modify fish meat protein.

Key words： fish meat protein; physical modification; solubility; gelling properties; emulsifying properties; foaming properties

Cite this article

JIANG Xin , WANG Xichang , PAN Fengtao , JI Zhongchun , SHI Wenzheng . Research progress of physical methods on modifying functional properties of fish meat protein[J]. Food and Fermentation Industries, 2021 , 47(5) : 288 -295 . DOI: 10.13995/j.cnki.11-1802/ts.024853

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