Commercial fishery processing results in discards up to 50% of the raw material, consisting
of scales, shells, frames, backbones, viscera, head, liver, skin, belly flaps, dark muscle, roe …

" Reviews specific enzymes and enzyme groups studied in recent years, delves into the
relationship between enzymes and seafood quality, covers the application of enzymes as …

Publisher Summary Enzyme technology has been used extensively in the food processing
industry including fish processing. Enzymes are used as processing aids and can be …

A number of enzymes have uses in fish processing and quality control. Then‐applications
may be broadly grouped into: modifications of proteins, enrichment of polyuasaturated fatty …

Enzymes have been used for the production and processing of fish and seafood for several
centuries in an empirical manner. In recent decades, a growing trend toward a rational and …

Enzymatic methods have become an important and indispensable part of the processes
used by the modern food and feed industry to produce a large and diversified range of …

Enzymes can be put to a variety of uses in many areas of fish and seafood processing,
including quality assurance and freshness testing, as well as various processing operations …

Publisher Summary Today, with the introduction of refined enzyme technologies, the
potential for taking advantage of value added molecules already present in fish and …

In recent times, the seafood industry is found to produce large volumes of waste products
comprising shrimp shells, fish bones, fins, skins, intestines, and carcasses, along with the …

Proteolytic enzyme are widely used as food processing aids. In recent years, proteolytic
enzymes from marine organisms have been used as process aids. Other possible uses of …