Tag byproduct

Protease enzymes are important industrial enzymes that have diverse applications in food, leather, silk and the agrichemical and pharmaceutical industries. Fish are considered one of the richest sources of proteolytic enzymes. 

Enzymes obtained from fish- and shellfish-processing wastes can be used in the making of a number of useful products. Lipase enzymes from fish can break down lipids, while amylases hydrolyze starch. 

Fish protein hydrolysates obtained from fish-processing wastes can be used to make valuable ingredients for the food and healthcare industries. Hydrolysates are produced from fish muscle and viscera through an autolytic process by endogenous enzymes or an accelerated method using exogenous enzymes. 

Protein hydrolysates can be produced by acid, base or enzymatic hydrolysis processes. Acid hydrolysis produces salt that makes the product unsuitable for food and destroys some essential amino acids. An optimum process for one fish or shellfish by-product may not be optimum for another. 

Fish protein hydrolysates have been used in the food industry for the development of antioxidants, emulsifiers, flavoring agents, anti-bacterial agents and feed. As natural products, they have a growing acceptance, since natural products are preferred by some consumers over industrial products. 

A study examined the replacement of poultry byproduct meal with plant proteins and low levels of squid meal in shrimp feeds. Production results for shrimp raised in ponds showed no significant difference in final weight, yield, FCR and survival among the four treatments with varied levels of poultry meal. 

Fish skin can be processed into food-grade gelatin. Unlike gelatins made from cattle and pig skins, those from coldwater fish remain liquid when not refrigerated. 

Research indicates that rendered protein meals could replace significant amounts of fishmeal in diets for shrimp and several cultured fish species without reducing weight gain.