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Production of fish protein hydrolyzates by microorganisms

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Book cover Fisheries Processing

Abstract

Of the current world fish landing of around 100 million tonnes, consumer preference is restricted to only a few selected items. A significant proportion of total available fish forms the by-catch of shrimp trawling, and includes non-conventional species which are not commercially exploited. Nevertheless, these fish are sources of nutritive proteins which could be utilized for satisfying human protein requirements. The necessity of exploitation of under-utilized fish species as well as reduction of postharvest fishery losses have been pointed out by several authors (James, 1986; Morrissey, 1988; Burt, Hardy and Whittle, 1990; Sikorski, 1990).

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  1. V. Venugopal
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Editors and Affiliations

  1. Department of Biochemistry, Memorial University of Newfoundland, St John’s, Canada

    A. M. Martin

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Venugopal, V. (1994). Production of fish protein hydrolyzates by microorganisms. In: Martin, A.M. (eds) Fisheries Processing. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5303-8_10

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  • DOI: https://doi.org/10.1007/978-1-4615-5303-8_10

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