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The state of enzyme biotechnology in the fish processing industry

1997; Elsevier BV; Volume: 8; Issue: 8 Linguagem: Inglês

10.1016/s0924-2244(97)01057-1

1879-3053

Oddur Vilhelmsson,

Meat and Animal Product Quality

Enzymes can be put to a variety of uses in many areas of fish and seafood processing, including quality assurance and freshness testing, as well as various processing operations. In this review article, the present state of the art of enzyme utilization in fish and seafood processing is examined. Recent developments in diverse areas, ranging from analytical techniques to processing technology, are discussed.