Chapter 43. Seafood Enzymes and their Potential Industrial Application

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4 and
  4. Dr Udaya Wanasundara5
  1. Swapna C. Hathwar,
  2. Amit K. Rai,
  3. Sachindra M. Nakkarike and
  4. Bhaskar Narayan

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch43

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Hathwar, S. C., Rai, A. K., Nakkarike, S. M. and Narayan, B. (2010) Seafood Enzymes and their Potential Industrial Application, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch43

Editor Information

  1. 2

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 3

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 5

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute (CFTRI), Mysore, India

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546



  • seafood enzymes, and their potential industrial application;
  • Association of Manufacturers and Formulators of Enzyme Products (AMFEP) - listing about 160 enzymes;
  • seafood enzymes and their applications;
  • protein-degrading enzymes (EC 3.4) - hydrolysing peptide bonds linking amino acids together in polypeptide chain;
  • lipid-degrading enzymes;
  • lipases (EC, enzymes in nature - seafoods, physiological significance and industrial applications;
  • lipolytic reactions, role in post-harvest quality deterioration of chilled and/or frozen seafood and fish oils;
  • marine organisms, feeding on seaweed - mixture of carbohydrate-degrading enzymes;
  • alginate lyases, important carbohydrate-degrading enzymes - allowing marine organisms to harness all energy available;
  • by-products of marine fish and shellfish - viscera, major source of seafood enzymes


This chapter contains sections titled:

  • Introduction

  • Types of seafood enzymes and their applications

  • Conclusions

  • References