Modification of fish proteins in the food industry: a comprehensive review of technologies, challenges and future trends

Abstract

The fish production industry is experiencing rapid growth due to the high nutritional value and rich protein content of fish. However, the functions of fish proteins require improvement to meet industry demands, especially when derived from low-value fish or processing side streams. To enhance sustainability and utilization, modification strategies have been developed, including physical techniques involving ultrasound, high pressure, and microwave without altering chemical composition. Chemical modifications, including pH-shift, phosphorylation, and cross-linking, enable precise manipulation of protein behavior. Biological approaches, such as enzymatic hydrolysis, enzymatic cross-linking, and fermentation, have gained attention due to their ability to produce bioactive peptides and improve protein digestibility. These techniques can alter the molecular structure and interactions of fish proteins, thereby improving their functional attributes and expanding their applications in food processing. Despite these advancements, challenges for fish protein modifications still exist, such as species variability, scalability, and quality control. To address these challenges, the integration of artificial intelligence, molecular simulations, and big data analytics is highlighted, offering data-driven predictive approaches to optimizing modification conditions and accelerating industrial translation. This review comprehensively discusses the modification techniques, challenges, and prospects for fish proteins, emphasizing their potential to drive innovative, high-quality aquatic products with diverse applications.

Keywords

Fish proteins / Biological modification / Non-thermal modification / Thermal modification / Artificial intelligence

Author contributions

The authors confirm their contributions to the paper as follows: investigation, writing − original draft: Li H; formal analysis, writing − original draft: Zheng Z; writing − original draft: Wu D; project administration, visualization: Shi L; formal analysis: Li Z; project administration: Cai S; writing − review and editing, methodology, and supervision: Fu C; writing − original draft, supervision: Ren Z. All authors reviewed the results and approved the final version of the manuscript.

Data availability

The datasets generated during and/or analyzed in the current study are available from the corresponding author on reasonable request.

Acknowledgements

This study was funded by the Key Research and Development Project of Hainan Province (Grant Nos ZDYF2022XDNY335, ZDYF2024XDNY204), Natural Science Foundation of Fujian Province (Grant No. 2025J01864, 2024J09042) and Science and Technology Project of Jiangsu Province (Grant No. BZ2022056). We also thank the Biomedical and Health Technology Platform at the National University of Singapore (Suzhou) Research Institute, and the 5th High-Level Entrepreneur-ship and Innovation Team Project of Putian City (Added-value Processing of Predominant Aquatic Products in Putian City).

Conflict of interest

The authors declare that they have no conflict of interest.

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