Background With the increase of global population and the improvement of economic level, the demand for high-quality protein is increasing. Fish protein has become a research hotspot due to its excellent nutritional value and physiological function. Recently, the related technologies of fish protein extraction, purification and modification have been continuously improved, making the application of fish protein in food industry more extensive. The new fish protein modification technology can improve its functionality and stability, and expand its application in food processing. Scope and approach This review critically evaluates various techniques used to improve the performance of fish protein, with the mechanisms of modified protein forming the basis of its applications. Subsequently, its application in the food industry is overviewed, focusing on the effect of fish protein modification to determine the future research directions and the potential innovations for sustainable utilization. Key findings and conclusions Fish protein modification holds a profound resource background and broad application prospects in the food industry, demonstrating a trend towards diversification and sustainability. Single modification technology is difficult to meet some industrial demands. Combining different modification methods has been proposed as a novel strategy. Therefore, further scientific research into the complex modification mechanism is crucial for expanding its application in the food industry. All rights reserved, Elsevier.
