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.
DuPont 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
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:
|
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 |
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. DuPont 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.
Related Products