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Enzymes from Fish Processing Waste Materials and Their Commercial Applications

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Fish Waste to Valuable Products

Part of the book series: Sustainable Materials and Technology ((SMT))

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Abstract

Worldwide population growth as well as the accompanying fast development in urbanization and industrialization, have spurred a massive increase in fisheries production driven mainly by new developments in fishing technologies. Current harvesting and processing practices generate a remarkable amount of fish waste globally on a yearly basis. On average, two-thirds of the whole fish catch is thought to be by-products that are abandoned. Fish by-products and processing waste provide significant disposal challenges for the fishing industry. Thus, waste generated during fish processing must now be disposed of and recycled properly in order to sustain industry and save environment. Fish processing wastes, especially digestive organs offer enormous biotechnological potential as enzyme sources. Fish species’ biological variety produces a diverse range of enzymes with distinct characteristics. Despite the wide array of enzymes present in fish, the major ones of economic importance include types commonly used in industrial applications such as proteases, transglutaminases, and lipases. Other major enzymes found in fish viscera include chitinases and collagenases. Fish processing waste-derived enzymes may have distinct features that make them more suitable for industrial uses since they live in a broad range of temperature regimes and have other traits that set them apart from their warm-blooded cousins. Hence, to make the most use of marine resources, those enzymes may be recovered from wastes produced during the processing of fish and employed as value-added products or processing aids in a variety of sectors.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agro and Bio Industry, Thaksin University, Phatthalung Campus, Pa-Phayom, Phatthalung, 93210, Thailand

    Sappasith Klomklao & Sakonwat Kuepethkaew

  2. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Soottawat Benjakul

  3. Department of Food Science, The Pennsylvania State University, University Park, PA, 16802, USA

    Yi Zhang

  4. Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, H9X 3V9, Canada

    Benjamin K. Simpson

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  1. Sappasith Klomklao
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  2. Sakonwat Kuepethkaew
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  3. Soottawat Benjakul
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  4. Yi Zhang
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  5. Benjamin K. Simpson
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Correspondence to Sappasith Klomklao .

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Editors and Affiliations

  1. Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates

    Sajid Maqsood

  2. Department of mechanical engineering, Seoul national university, Seoul, Korea (Republic of)

    Muhammad Nihal Naseer

  3. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand

    Soottawat Benjakul

  4. Department of mechanical engineering, Hamdard University, karachi, Pakistan

    Asad A. Zaidi

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Klomklao, S., Kuepethkaew, S., Benjakul, S., Zhang, Y., Simpson, B.K. (2024). Enzymes from Fish Processing Waste Materials and Their Commercial Applications. In: Maqsood, S., Naseer, M.N., Benjakul, S., Zaidi, A.A. (eds) Fish Waste to Valuable Products. Sustainable Materials and Technology. Springer, Singapore. https://doi.org/10.1007/978-981-99-8593-7_8

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