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Related Concept Videos

Lipid Digestion

Lipid Digestion

Lipids are large molecules that are generally not water-soluble. Since most of the digestive enzymes in the human body are water-based, there are specific steps the body must take to break down lipids and make them available for use.

Protein Digestion

Protein Digestion

Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.

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Related Experiment Video

Updated: Mar 17, 2026

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Enzymes in Fish and Seafood Processing.

Pedro Fernandes¹

¹Department of Bioengineering, Institute for Biotechnology and Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal; Faculdade de Engenharia, Universidade Lusófona de Humanidades e Tecnologias, Lisbon, Portugal.

Frontiers in Bioengineering and Biotechnology

|July 27, 2016

Summary

This summary is machine-generated.

Enzymes are increasingly used in fish and seafood processing for better products and sustainable methods. This rational application improves quality, creates new products, and enhances efficiency in the seafood industry.

Keywords:

biocatalysis biosensors lipases oxidases proteases transglutaminases

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Area of Science:

Biotechnology
Food Science
Marine Biology

Background:

Enzymatic processing of fish and seafood has a long history, initially empirical.
Recent decades show a shift towards rational and controlled enzyme applications in the seafood industry.

Purpose of the Study:

To review recent advancements in enzyme applications for fish and seafood production and processing.
To discuss the impact of enzymes on product quality, process sustainability, and analytical techniques.
To suggest future directions for enzyme utilization in the seafood sector.

Main Methods:

Literature review of scientific publications on enzyme applications in seafood.
Analysis of trends in enzyme sources, formulations, and industrial requirements.
Discussion of innovations in product development, quality improvement, and analytical methods.

Main Results:

Enzyme technology has led to improved fish and seafood product quality.
Development of more cost-effective and environmentally friendly processing methods.
Implementation of innovative analytical techniques for enzyme-related processes.

Conclusions:

Enzymatic applications have significantly advanced the fish and seafood industry.
Continued research and development promise further innovations in sustainable seafood processing.
The controlled use of enzymes offers substantial benefits for product development and industry efficiency.