The acid and alkaline solubilization processes for isolating muscle protein from ground fish
raw materials are investigated by scrutinizing the literature. Following an introduction to the …

Several fisheries are over-exploited and may collapse; yet the amounts of fish processing by-
products containing muscle proteins and ω-3-rich oil are staggering. The by-products are …

Considered Mother Nature's medicine cabinet in many areas of the world, marine organisms
have been known from time immemorial to possess curative powers. But until recently, their …

To improve the quality of meat products is a constant focus for both the meat industry and
scientists. As major components in meat protein, the gelation properties of myofibrillar …

The biochemical and gel properties of tilapia surimi prepared by a conventional washing
method and protein isolated using alkaline-acid-aided processes were studied. Solubility …

The qualitative characteristics of meat products are closely related to the functionality of
muscle proteins. Myofibrillar proteins (MPs), comprising approximately 50% of total muscle …

The global demand for dietary proteins and protein-derived products are projected to
dramatically increase which cannot be met using traditional protein sources. Seafood …

Fish processing by-products are usually discarded. However, they contain protein and ω-3
fatty acids. Isoelectric solubilization/precipitation (ISP) allows efficient recovery of fish protein …

Isoelectric solubilization/precipitation (ISP) process has been attempted to improve gelation
properties of pale, soft, exudative (PSE)-like chicken breast meat protein. The protein was …

Isoelectric solubilization/precipitation (ISP) allows efficient recovery of fish protein isolate
(FPI) that could be used in functional foods. There is an increasing interest in incorporating …