Aquatic products, encompassing a diverse array of marine and freshwater species, are highly regarded for their nutritional richness and culinary appeal. Proteins play an important role in the quality and flavor changes of these products, influencing key aspects such as texture, taste, and overall sensory experience. The interplay of proteins within aquatic products is crucial in determining attributes like tenderness, juiciness, and flavor retention, both during processing and storage.

Comprehending the intricate relationship between proteins and the quality of aquatic products is paramount for ensuring consumer satisfaction and maintaining product integrity. Protein composition, structure, and interactions within these food matrices significantly influence their sensory properties and nutritional value. Additionally, processes such as protein degradation, denaturation, and enzymatic reactions can instigate changes in texture, flavor profile, and overall acceptability of aquatic products over time.

By focusing on proteins in aquatic products, researchers and industry professionals can delve into the mechanisms that underlie quality and flavor alterations, thus paving the way for innovative preservation techniques, flavor enhancement strategies, and robust quality assurance protocols. This emphasis on protein-centric approaches not only deepens our understanding of aquatic product characteristics but also contributes to the development of premium products that align with the evolving preferences of discerning consumers in the seafood industry.

The purpose of focusing on quality and flavor changes in aquatic products with an emphasis on proteins is to deepen our understanding of the intricate relationship between proteins and the quality and flavor attributes of these products. By delving into the impact of proteins on quality and flavor dynamics, the aim is to enhance product quality and flavor. Additionally, there will be intensive research on the interactions between protein and other added components, such as peptides, polyphenols, polysaccharides, and proteins. Moreover, studies will be conducted on polypeptides extracted from aquatic products with a focus on elucidating the mechanisms of action of active peptides.

• Impact of Various Processing and Storage Methods on Aquatic Product Quality
• Innovative Processing Techniques and Controlled Storage Technologies to improve the quality of aquatic products.
• Understanding Changes and Mechanisms in Flavor, Nutritional Content, and Other Characteristics of Aquatic Products during Processing and Storage
• Studies on Polypeptides Extracted from Aquatic Products and Elucidating the Mechanisms of Action of Active Peptides

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Frontiers in Nutrition

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