Enzymes in fish processing, biosensors and quality control: A review

A number of enzymes have uses in fish processing and quality control. Their applications may be broadly grouped into modifications of proteins, enrich ment of polyunsaturated fatty acids (PUFA) in lipids, shelf life extension, and as components of biosensors and also in direct assays for quality eval uation of fishery products. Protein processing using proteases include prep aration of protein hydrolysates, debittering of protein hydrolysates, remov al of scales from some fish species, recovery of proteins from filleting wa stes, roe processing extraction of flavours,, carotenoids and other ingredi ents from fish waste etc. The importance of PUFA in health care has encoura ged processes for enrichment of fats and oils using lipases. Glucose oxidas e, catalase, and lysozyme have shown potential as food additives for preser vation of fish quality. Apart from their role in process developments. a nu mber of enzymes may also be used as components of biosensor systems for rap id evaluation of fish quality. Many of these enzymes may also be extracted from fish wastes generated during commercial fish processing. Recovery of s uch enzymes from the waste serves the dual purposes of waste disposal as we ll as providing navel tools for fish processing. This article summarises th e status in the field.