Zero-waste concept in the seafood industry: enzymatic hydrolysis perspective
The Zero-waste concept in the fish and seafood industry is consistent with the SustainableDevelopment Goal (SDG) 14, which aims to conserve and sustainably use the oceans, seas and marine resources for sustainable development. However, approximately 70% of raw materials in the fish and seafood indu...
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| Main Authors: | , |
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| Other Authors: | |
| Format: | Book Chapter |
| Language: | English |
| Published: |
Springer, Singapore
2022
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/96085/1/96085_Zero-waste%20concept%20in%20the%20seafood%20industry.pdf http://irep.iium.edu.my/96085/ https://link.springer.com/chapter/10.1007/978-981-16-7653-6_11 https://doi.org/10.1007/978-981-16-7653-6 |
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| Institution: | Universiti Islam Antarabangsa Malaysia |
| Language: | English |
| Summary: | The Zero-waste concept in the fish and seafood industry is consistent with the SustainableDevelopment Goal (SDG) 14, which aims to conserve and sustainably use the oceans, seas and marine resources for sustainable development. However,
approximately 70% of raw materials in the fish and seafood industries are discarded and go underutilised. The increasing demand for processed fish products is expected
to induce larger amounts of by-products in the near future. Fish by-products harbour valuable components like protein and essential amino acids which are potentially
converted into high-value products achieved through enzymatic treatment of the
by-products. |
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