Fish processing enzymes

Fish processing generates valuable byproducts that are high in protein and lipids, such as viscera, skin, tails, heads and frames

The disposal of these nutrient-rich byproducts can often increase costs. By using enzymes to valorize byproducts, processors can potentially obtain additional revenue from nutritional supplements, ingredients for pet food, biodiesels, fertilizers, agricultural products, animal and fish feeds.

Many processors do not capture the full value of these byproducts. This may be due to inefficient secondary processing and over-reliance on mechanical, heat or chemical methods. Enzymes can enhance the quality and value of fish processing byproducts, optimizing time, energy and resources while also increasing revenue.

Key benefits

Increase yield
Improve extraction
Convert by-products into valuable ingredients

Enzymes for processing fish byproducts

Problem	Solution	Enzyme	Benefits
Poor oil yield	FoodPro® Alkaline Protease	Protease	Improved oil separation Lower temperatures Higher oil yields Energy savings
Low solids from stickwater evaporation	FoodPro® Alkaline Protease	Protease	Reduced water binding of proteins Increased water removal in evaporators Lower need for water removal in spray-drying Energy savings Less evaporator down-time
Unrealized value from fish protein hydrolysates	FoodPro® Alkaline Protease FoodPro® PNL FoodPro® 51FP	Protease	Improved protein value, flavor and digestibility Enhanced protein functionality: emulsifying properties, solubility, fat- and water-binding Generation of high-value peptides and proteins
Poor fish sauce flavor and fermentation	FoodPro® Alkaline Protease FoodPro® PNL FoodPro® 51FP	Protease	Improved fish sauce flavor Faster fermentation Reduced fermentation cost Increased fish sauce yield
Inefficient yield of chondroitin sulfate from cartilage	FoodPro® Alkaline Protease FoodPro® PXT	Protease	Conversion of waste material to high value dietary supplement Production of value-added products: hydrolyzed fish protein
Incomplete protein removal from fish frames	FoodPro® Alkaline Protease FoodPro® PXT	Protease	Improved removal of residual meat "Clean" fish frames for use as calcium source Increased recovery of hydrolyzed mollusk protein
Remaining protein in mollusk shells	FoodPro® Alkaline Protease FoodPro® PXT	Protease	Efficient removal of residual meat "Clean" shells for use as calcium source Increased recovery of hydrolyzed mollusk protein
Fish & seafood spoilage	FoodPro® GOL	Glucose Oxidase	Removal of oxygen Reduced potential for oxidative rancidity Preservation of color
Residual hydrogen peroxide after removing discoloration from fish roe	FoodPro® CAT	Catalase	Fast, efficient removal of hydrogen peroxide

Bakery enzymes

Gain more control over the bakery process – and obtain better bread product even with poor grain quality. Try DuPont™ Danisco® bakery enzymes, and put yourself on track for higher profits.

Brewing enzymes

Profit from the power of brewing enzymes and sharpen your competitive edge with cost-effective production, optimal raw material use and higher yield.

Dairy enzymes

Dairy enzymes give cheese products their defining texture and flavor – and provide advantages in UHT processing. Sustainable gains and cost savings possible.

Food Enzymes

Food Enzymes for optimized brewing and UHT milk production, freshness in bakery products, increasing oil extraction yields and greater flexibility in tortillas with bakery enzymes.

Meat and culinary processing enzymes

Meat and culinary processing enzymes offers food processors a unique opportunity to optimize production processes and add nutritional benefits to their products.

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