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Zero-waste concept in the seafood industry: enzymatic hydrolysis perspective

Zulfigar, Siti Balqis and Ahmad, Anis Najiha (2022) Zero-waste concept in the seafood industry: enzymatic hydrolysis perspective. In: Waste Management, Processing and Valorisation. Springer, Singapore, pp. 207-220. ISBN 978-981-16-7652-9

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The Zero-waste concept in the fish and seafood industry is consistent with the SustainableDevelopment Goal (SDG) 14, which aims to conserve and sustainably use the oceans, seas and marine resources for sustainable development. However, approximately 70% of raw materials in the fish and seafood industries are discarded and go underutilised. The increasing demand for processed fish products is expected to induce larger amounts of by-products in the near future. Fish by-products harbour valuable components like protein and essential amino acids which are potentially converted into high-value products achieved through enzymatic treatment of the by-products.

Item Type: Book Chapter
Uncontrolled Keywords: Seafood · Zero waste · Enzymatic · Amino acids
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): International Institute for Halal Research and Training (INHART)
Depositing User: Dr Anis Najiha Ahmad
Date Deposited: 06 Jan 2022 10:02
Last Modified: 06 Jan 2022 10:02
URI: http://irep.iium.edu.my/id/eprint/96085

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