Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish

► Functional seafood was developed from protein isolate. ► Isolate was recovered by isoelectric solubilisation/precipitation from whole fish. ► Functional food was enhanced with ω-3 PUFAs. ► Lipid oxidation and protein degradation were acceptable while texture was good.