Special Issue "Surimi-Based Proteins and Peptides—Novel Processing Technologies and Comprehensive Utilization"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 5 June 2023 | Viewed by 71

Special Issue Editor

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Interests: surimi and surimi foods; bioactive peptides; food preservation and processing

Special Issue Information

Dear Colleagues,

Surimi is composed of stabilized myofibrillar proteins obtained from mechanically deboned fish flesh that is washed with water and blended with cryoprotectants, and surimi-based proteins are widely accepted around the world because they are high in protein content while being low in lipids and cholesterol. In surimi processing, various step-by-step processes are commonly adopted, including heading, gutting, filleting, deboning, washing, dewatering, refining, mixing with cryoprotectants, and freezing. In order to further improve surimi and surimi-based proteins’ quality (e.g., gelling strength, flavor and freezing resistance), many physicochemical and biochemical novel processing techniques are being explored. Meanwhile, some novel recovery and utilization technologies have also been developed to recycle the large quantities of soluble proteins and peptides from the rinsed water during surimi processing; such technologies include high-voltage electrostatic field, isoelectric precipitation and so on. This Special Issue will look at the structure and function of surimi-based proteins and peptides treated with different novel processing techniques. This not only includes the purification and structural characterization of proteins and peptides from the rinsed water during surimi processing, but also the enhancement of surimi-based proteins’ texture, flavor and freezing resistance. We believe that this Issue will represent a valuable reference for scientific researchers interested in this field.

Dr. Yang Hu
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • surimi
  • surimi foods
  • peptides
  • flavor
  • gelling property
  • freezing resistance
  • purification
  • structure
  • function

Published Papers

This special issue is now open for submission.
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