Enzymes from Fish-Processing By-products: Recovery, Properties and Commercial Applications

Sania Naznin *

Department of Fish Processing Technology, Faculty of Fishery Science, University of Animal and Fishery Science, Kolkata, West Bengal, India.

Sasank Lama

Department of Aquatic Animal Health, Faculty of Fishery Science, University of Animal and Fishery Science, Kolkata, West Bengal, India.

*Author to whom correspondence should be addressed.


Abstract

Global fish processing generates enormous volumes of by-products, including heads, viscera, skin, bones, scales and trimmings, that historically have been discarded or reduced to low-value fishmeal despite constituting a rich reservoir of catalytically active proteins. This review critically synthesises recent literature on the recovery, biochemical characterisation and commercial exploitation of enzymes derived from fish-processing residues, with particular attention to proteases, lipases, chitinolytic enzymes and collagen-modifying biocatalysts. The composition and enzymatic potential of major by-product fractions are examined alongside conventional and emerging recovery strategies, ranging from salting-out and chromatographic purification to aqueous two-phase partitioning and membrane-based fractionation. Particular emphasis is placed on the cold-adapted kinetic and structural properties that distinguish fish-derived enzymes from their mammalian and microbial counterparts, and on how these properties translate into practical advantages for low-temperature food processing, detergent formulation, leather manufacture and nutraceutical peptide production. The review further considers the use of fish by-products as low-cost fermentation substrates for microbial enzyme production and evaluates techno-economic and environmental assessments of enzymatic valorisation relative to chemical alternatives. Across the literature examined, enzymatic bioconversion consistently emerges as a milder, more selective and more sustainable route to recovering protein hydrolysates, collagen peptides, chitin derivatives and lipid fractions than acid or alkaline hydrolysis, although industrial uptake remains constrained by raw-material variability, enzyme cost and regulatory heterogeneity. The review concludes by identifying priority research directions, summarising the principal contributions of the field, and outlining the methodological limitations inherent to a narrative synthesis of a rapidly evolving literature.

Keywords: Fish by-products, enzyme recovery, cold-adapted proteases, bioactive peptides, circular bioeconomy, enzymatic valorisation


How to Cite

Naznin, S., & Lama, S. (2026). Enzymes from Fish-Processing By-products: Recovery, Properties and Commercial Applications. Microbiology and Biotechnology Research: An Overview Vol. 9, 68–90. https://doi.org/10.9734/bpi/mbrao/v9/7779