Fish and marine invertebrates constitute an important part of the human diet worldwide, and their muscles are the major edible parts. The muscles are a rich source of proteins, which in other terms determines the nutritional value and the quality of seafood products. Though the fish skeletal muscle proteins share many similarities with their mammalian counterparts, there exist great differences in their biological activity and structural stability. While the muscles of shellfish or aquatic invertebrates share many properties and general structural features with their vertebrate counterparts, they have unique characteristics. Therefore, understanding the biochemical and physicochemical properties of their major protein components is needed from the viewpoint of effective utilization of aquatic bioresources. Thus, in this review, we aimed to assemble the basis of such differences and also to understand the benefits of these proteins as the targets for studies on the structure–stability relationship of proteins.

中文翻译：

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鱼类和贝类主要肌肉蛋白质的生化和理化特征

鱼类和海洋无脊椎动物是全世界人类饮食的重要组成部分，它们的肌肉是主要的可食用部分。肌肉是蛋白质的丰富来源，换句话说，蛋白质决定了海鲜产品的营养价值和质量。尽管鱼类骨骼肌蛋白与哺乳动物骨骼肌蛋白有许多相似之处，但它们的生物活性和结构稳定性却存在很大差异。虽然贝类或水生无脊椎动物的肌肉与脊椎动物的肌肉具有许多特性和一般结构特征，但它们具有独特的特征。因此，从有效利用水生生物资源的角度出发，需要了解其主要蛋白质成分的生化和理化性质。因此，在本次审查中，