General review of fish protein hydrolysates

Fish protein hydrolysates are generally considered to be the liquefied products obtained from fish by the action of proteolytic enzymes under accelerated conditions of digestion. The proteolytic enzymes which are used for the digestion of fish proteins must be active either above the survival temperature of spoilage bacteria or outside the range of pH which would support their growth. By suitable selection of proteolytic enzymes and conditions for hydrolysis some control over the digestion can be achieved to give a range of products. This paper reviews the work done here and elsewhere on fish protein hydrolysates and discusses their potential for making more effective use of the fish resources.