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

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.