Enzymes in Fish & Meat Processing

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What are the main functions of enzymes in fish and meat processing?

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Increasing yield, improving texture & quality, facilitating processing, preserving nutritional value.

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What are the applications of enzymes in fish processing?

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Meat tenderization, surimi & gel formation, flavor development.

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What are proteases used for in fish processing?

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Carotenoprotein extraction, fish sauce fermentation, seafood flavoring, fish deskinning, collagen extraction, protein hydrolysates.

Front

What is the role of proteases in carotenoprotein extraction?

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They provide red/orange pigments and are more stable than oil extraction.

Front

Which proteases are used in carotenoprotein extraction and their recovery rates?

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Trypsin (55% recovery), Papain & Pepsin (50% recovery).

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What is fish sauce and how is it produced?

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Fish sauce is made from fermented fish and salt (3:1 ratio) using endogenous and exogenous proteases.

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What enzymes are used in fish sauce production?

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Endogenous proteases (slow, enhances flavor) and exogenous proteases (speeds up fermentation).

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What is the use of proteases in seafood flavoring?

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To extract flavor compounds, such as recovering shrimp taste.

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What enzymes are used in seafood flavoring?

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Corolase N and Koji (Aspergillus oryzae protease).

Front

What is the benefit of enzymatic deskinning in fish processing?

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It improves efficiency compared to manual deskinning.