A review of studies on thermal denaturation of fish protein

WU Yan-yan; XIONG Tian; LI Lai-hao; YANG Xian-qing

Volume 39 Issue 5

Feb. 2018

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Science and Technology of Food Industry > 2018 > 39(5): 343-347.

WU Yan-yan, XIONG Tian, LI Lai-hao, YANG Xian-qing. A review of studies on thermal denaturation of fish protein[J]. Science and Technology of Food Industry, 2018, 39(5): 343-347.

Citation:

WU Yan-yan, XIONG Tian, LI Lai-hao, YANG Xian-qing. A review of studies on thermal denaturation of fish protein[J]. Science and Technology of Food Industry, 2018, 39(5): 343-347.

Citation:

WU Yan-yan, XIONG Tian, LI Lai-hao, YANG Xian-qing. A review of studies on thermal denaturation of fish protein[J]. Science and Technology of Food Industry, 2018, 39(5): 343-347.

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A review of studies on thermal denaturation of fish protein

1. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture;South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China;
2. College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China

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Received Date: September 03, 2017
Available Online: November 23, 2020

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Abstract

Abstract

In the processing of fish protein,heat treatment is one of the most common processes. The thermal denaturation of proteins caused by heat treatment has a great influence on the physicochemical and functional properties of proteins,and this effect is difficult to recover. In this paper,the effects of heating denaturation on fish protein were reviewed. The changes of protein composition,total lily and carbonyl,solubility,turbidity,viscosity,Ca²⁺-ATPase activity,gel and texture properties of fish protein were summarized and analyzed in combination with the mechanism of protein thermal denaturation in recent years at home and abroad. The future research and development direction of fish meal thermal denaturation in fish processing were also presented in this paper which was aimed to provide a theoretical basis for the selection of reasonable thermal processing technology for fish products.
- fish,
- protein,
- thermal denaturation,
- myofibrillar protein

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