Maximize the value of seafood co-products and hydrolysates

Maximize the value of seafood co-products and hydrolysates

Increase yield and save costs

The enzymatic process increases yield and develops higher-quality fish-derived products. This gentle but highly effective process reduces viscosity and thus saves on energy use. It reduces cleaning costs, since treated fish is less likely to stick to surfaces.

More information about fish-derived ingredients

Improve your process environment

The enzymatic process is safer and more robust than acid treatment. It is easy to control, and there is no risk of equipment corrosion. Processing conditions are better for your employees and the environment. Enzymes increase efficiency and are fully biodegradeable, so your process becomes more sustainable.

New markets for fish hydrolysates

Fish hydrolysates are typically made from the guts, bones, cartilage, scales and remaining meat left after filleting. These are mixed with water and ground up. Enzymes can be used to dissolve bones, scales and meat; this way the hydrolysate retains valuable calcium and mineral content.

Anti-carcinogenic, anti-proliferative

There are many uses of fish hydrolysate - including new high-value applications that are under development. A number of scientific journals have cited the potency of fish by-products as sources of bioactive peptides with anticarcinogenic potential.

The antioxidant, anticancer, antiproliferative activities of novel bioactive peptides isolated from fish by-products make them potentially eligible for listing as nutriceuticals.

Frozen fillet processing and smoked fish

 

Enzymatic processing also offers advantages to fish fillet processors. Enzymes can be used to reduce thawing loss when processing frozen fillets, to preserve color in trout and salmon even after freezing and thawing, and to increase the weight of smoked, oil-rich fish.

 

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Enzymes can boost the value of your fish co-products

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