Enzymes in fish processing, biosensors and quality control: A review

• Published in: Food biotechnology 2000-01, Vol.14 (1-2), p.21-77
• Main Authors: Venugopal, V., Lakshmanan, R., Doke, S. N., Bongirwar, D. R
• Format: Article
• Language: English
• Subjects: fish processing
• ISSN: 0890-5436; 1532-4249
• DOI: 10.1080/08905430009549980

A number of enzymes have uses in fish processing and quality control. Then-applications may be broadly grouped into: modifications of proteins, enrichment of polyuasaturated fatty acids (PUFA) in lipids, shelf life extension, and as components of biosensors and also in direct assays for quality evaluation of fishery products. Protein processing using proteases include preparation of protein hydrolysates, debittering of protein hydrolysates, removal of scales from some fish species, recovery of proteins from filleting wastes, roe processing, extraction of flavours, carotenoids and other ingredients from fish waste etc. The importance of PUFA in health care has encouraged processes for enrichment of fats and oils using lipases. Glucose oxidase, catalase, and rysozyme have shown potential as food additives for preservation of fish quality. Apart from their role in process developments, a number of enzymes may also be used as components of biosensor systems for rapid evaluation of fish quality. Many of these enzymes may also be extracted from fish wastes generated during commercial fish processing. Recovery of such enzymes from the waste serves the dual purposes of waste disposal as well as providing novel tools for fish processing. This article summarises the status in the field.