Seafood protein extracts

Use microbial enzymes to get more value out of your seafood processing while cutting costs and maintaining quality.

More of what you want, less of what you don’t

Did you know? Just eight countries in the world produce over half the world’s fish processing. One of the main goals of the seafood-processing industry is to add value to final products. This includes increasingly popular ready-to-eat or low preparation seafood products.

In fish-fillet production, only a fraction of the available fish is used. The rest is often discarded as low-value coproducts or used as animal feed. But biosolutions have the power to transform these into a new, higher-value stream while reducing waste.

Tailored solutions to meet your needs

Maximize your seafood value with enzymatic processing.

Maximize coproduct value
Using our enzymes gives you an efficient tool to maximize seafood value. This lets you convert low-value coproducts into high-value protein-rich ingredients. You can also create good-quality flavored stocks, broths and bouillons and a clean bone fraction suitable for gelatin processing.
Create high-quality fish oils
Omega-3 are fatty acids that benefit human health. Fish oils are a key source of Omega-3. Enzymatic processing of fish oils is gentler than chemical extraction. It leads to higher purity and fewer by-products. It can also produce higher quality Omega-3 forms and boost triglyceride concentration.
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 also reduces cleaning costs, since treated fish is less likely to stick to surfaces.

Boost your fish processing with enzymes

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 and this means the hydrolysate retains valuable calcium and mineral content.

Improve your process environment

The enzymatic process is safer and more robust than acid treatment. It’s easy to control and there’s no risk of equipment corrosion.

Processing conditions are better for your employees and the environment.

Enzymes increase efficiency and are fully biodegradable, making your process more sustainable.

Frozen fillet processing and smoked fish

Enzymes let you reduce thawing loss when processing frozen fillets. This preserves color in trout and salmon even after freezing and thawing, and increases the weight of smoked, oil-rich fish.

Anti-carcinogenic, anti-proliferative

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 could make them eligible for listing as nutraceuticals.

Explore the benefits

This brochure details how you can use microbial enzymes to produce high-value, protein-rich seafood protein extracts.

Enzymes are natural and environmentally friendly processing aids. They offer high yield, high processability and reduce process time, energy and costs.

Seafood protein extracts or hydrolysates are valuable ingredients you can use as protein fortifiers, natural flavors and flavor enhancers across a wide range of products in food & beverages, as well as pet food and animal feed.

Get the free brochure to learn more.

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