Zero-waste concept in the seafood industry: enzymatic hydrolysis perspective

• Main Authors: Zulfigar, Siti Balqis, Ahmad, Anis Najiha
• Other Authors: Yaser, Abu Zahrim
• Format: Book Chapter
• Language: English
• Published: Springer, Singapore 2022
• Subjects: TP368 Food processing and manufacture
• 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
• Institution: Universiti Islam Antarabangsa Malaysia

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.