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: 10 January 2025 | Viewed by 667
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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Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: Regulation of thermal intensity on the structural and functional properties of tilapia skin gelatin: An appropriate material for hydrogels and high internal phase emulsions
Authors: Yixiao Wang; Ling Zhang; Geng Cao; Zhaorui Li; Ming Du
Affiliation: SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Abstract: The alterations of structure and characteristics for tilapia skin gelatin following varying heat treatment intensities remain unidentified. In this work, gelatins were extracted by various heat treatment temperatures and times, hydrogels and high internal emulsions（HIPEs）were successfully constructed by them. The properties of all gelatins, hydrogels, and HIPEs were studied. The results indicated that the gelatin undergoes degradation gradually with the increasing heating intensity, leading to a decrease in gel strength, hardness, melting point and gelling point of gelatin hydrogels. The gelling and melting temperatures were 16.61-11.11 °C and 28.35-21.90 °C, respectively. The highest values of intrinsic fluorescence intensity, surface hydrophobicity, and emulsifying capacity were obtained when the heating time was 5 h. The gelatin, treated under various heating conditions, produced HIPEs that exhibited superior thixotropy. HIPEs constructed by gelatin extracted at 70℃ for 2h, 5h, 8h and 50℃ for 8h demonstrated a high degree of printing precision in the 3D printing process. This study elucidated the correlation between the structure and properties of gelatin, offering essential insights for the formulation of natural gelatin hydrogels applicable across several domains. Meanwhile, it serves as a guide for creating a customized special three-dimensional food by functional thixotropic emulsion.
