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More information about fish-derived ingredients
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New markets for fish hydrolysates
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.
Your solutions for hydrolyzed fish proteins
Novozymes Alcalase® is used for a broad variety of applications, including hydrolysates from fish and seafood proteins. Alcalase® is a broad-spectrum endo-protease with high activity from mildly acidic to alkaline pH ranges.
Novozymes Flavourzyme® is a unique enzyme combination of endo- and exo-peptidases providing deep hydrolysis of e.g. fish and seafood proteins to generate high-quality flavors. Used alone, it can hydrolyze protein to generate savory flavors from a variety of substrates. When more extensive hydrolysis is needed Flavourzyme® can be used in combination with Alcalase® to generate even more intense flavors.
Novozymes Neutrase® is used for a broad variety of applications, including hydrolysis of fish and seafood proteins for flavor generation. Novozymes Neutrase® is a broad-spectrum endo-protease with high activity at neutral pH ranges.
Novozymes Protana® Prime is a unique exo-peptidase blend releasing free amino acids from proteins. Applied in high dosages in combination with Alcalase® an unsurpassed deep hydrolysis of proteins is obtained.
The full savory potential is captured when used together with Protana® UBoost which transforms glutamine with limited taste into umami tasting glutamic acid.
Novozymes Protana® UBoost is a cost-effective glutaminase which converts glutamine into glutamic acid. While glutamine has little taste, glutamic acid is a strong flavor enhancer. Together with smaller peptides glutamic acid constitute the natural umami flavor of protein hydrolysates.
The full savory potential is captured when used together with Protana® Prime and Alcalase® or Flavourzyme® which break proteins up into free amino acids and smaller peptides.