Fish Processing Enzymes

Enhance the quality and value of fish-processing byproducts

Fish processing generates valuable byproducts that are high in protein and lipids, such as viscera, skin, tails, heads and frames. But it’s common for fish processors to fail to extract the full value of these byproducts by relying on inefficient secondary processing or methods that require heat, chemicals or machinery.

Nutrition & Biosciences FoodPro® fish processing enzymes help to unlock value from these nutrient-rich byproducts by converting them into nutritional supplements, enabling you to derive additional revenue and create less food waste. These supplements can be used in pet food, biodiesel, fertilizer, agricultural products, and animal and fish feed.

Key Benefits

Converts byproducts into value streams
Improves processing
Conserves time, energy and resources

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

How We Help

Sustainability

Roughly 30% of our food is wasted annually, generating close to 1.3 billion tons of food waste. This amounts to losses of roughly US $1 trillion globally. Nutrition & Biosciences enzymes can help extend the shelf life of food and reduce food waste. This avoids both wasted resources and environmental emissions associated with decomposing food waste.

Our fish processing enzymes support these objectives of the United Nations Sustainable Development Goals.

Application Areas

Meat, Poultry & Seafood

With proactive science-based innovation, broad market expertise and over 50 years of collaborative applications in meat, poultry and seafood, Nutrition & Biosciences stands out as your go-to solutions provider.

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Fish Processing Enzymes

Enhance the quality and value of fish-processing byproducts

How We Help

Application Areas

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This page is currently undergoing development. Please connect with us at iff.com