Fish Protein Gel: Preparation, Characterization and Quality Control
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 5 August 2025 | Viewed by 3929
Special Issue Editor
Interests: fish processing theory and application technology; fish protein gel preparation and quality control; fish preservation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Background: Fish contains nutrients including polyunsaturated fatty acids, protein, peptides and amino acids, vitamins, and minerals. In particular, it provides a large amount of proteins with all essential amino acids and high digestibility, contributing approximate 17.6% of the global population's intake of animal proteins. Thus, it is an important food supply for humans. Due to their gel-forming capabilities, fish proteins, mainly myofibrillar protein and collagen, are commonly processed into gel foods for consumption. These products with high nutritional value and resilient texture receive notable attention from consumers.
Aim and scope: this issue aims to provide a platform for communicating recent knowledge on innovative fish protein gel processing technologies and products.
History: Modernized fish protein gel food production is aided by the improvement of surimi and gelatin processing technologies. Moreover, aging populations, salt–sugar-reduction needs, personalized food demand, and green manufacturing are propelling the innovative development of protein gel foods. Many new technologies are being tested to improve fish protein gel texture, nutritional structure, flavor, stability, etc. Thus, fish protein gel foods are facing great challenges to meet future demand.
Cutting-edge research: technologies for fish protein gel texture modification (3D printing, high-pressure homogenization, ultra-pressure, phenolic compounds, etc.), nutritional and flavor structure adjustment (emulsion gel, nanocellulose fortification, salt-substitutes, etc.), and quality analysis (LF-NMR, NIR, etc.) are the cutting-edge topics in this area.
Papers covering innovative processing technologies, such as 3D printing, emulsion gel, ultra-pressure, salt-reduction, ohmic or microwave heating, are welcomed. Studies focusing on innovative product development (soft surimi products, functional surimi products, gelatin gel, etc.), quality evaluation, and digestibility are also welcomed.
Dr. Jinfeng Pan
Guest Editor
Manuscript Submission Information
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Keywords
- surimi products
- 3D printing
- emulsion
- digestibility
- myofibrillar protein
- gelatin
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