Enzymes in Fish and Seafood Processing

Enzymes in Fish and Seafood Processing

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 controlled application of enzymes for such goals has emerged. Underlying such pattern are, among others, the increasingly wider array of enzyme activities and enzyme sources, improved enzyme formulations, and enhanced...

Sustainable Seafood Processing: Utilisation of Fish Gelatin

Usually gelatin manufacturer utilises mammalian sources as principle sources to produce collagen. The collagen is partially hydrolysed to generate gelatin. However, Muslims and Jews can’t consume gelatin from pork products because of their religion and culture reasons. On the other hand, potential safety issue for gelatin made from slaughtered beef processing byproducts will pose problems such ...

Quality and treatability of seafood processing wastewater using coagulation – flocculation

Introduction: Seafood processing wastewater, which contain high concentrations of pollutants discharged to receiving waters, will reduced the quality of these water resources. The present study was conducted to assess the quality and treatability of wastewater result from fish market in Bandar Abbas using coagulation – flocculation process. Methods: This research was a cross sectional stu...

Seafood allergies: Fish and shellfish

Seafood Processing and Safety

Food microorganisms are found on all surfaces (skin and gills) and in the intestines of fishery products.[...].