Production of protein hydrolysates from fish by-product prepared by enzymatic hydrolysis.

Introduction Large amount of fish by-product are currently disposed or used for low –value products. There is a large potential for reducing the amount of by-product and to utilize a larger amount of the by-product for value added product for human consumption (Diniz & Martin 1997; Haque & Mozaffar 1992; Sathivel et al 2003). Fish by-product contains the same valuable protein as the fish muscles. Recovery and alteration of protein present in the fish by-product is a feasible alternative. By using enzyme technology, it may be possible to produce a broad spectrum of food ingredients for wide range of applications (Kristinsson & Rasco 2000; Rustad et al 2011).