Abstract
The growth in world population and the rapid increase in demand for proteins have motivated food processors, food technologists, and researchers to search for new and alternative sources of edible proteins, along with reducing food waste. Fisheries, aquaculture, and seafood industrial processing are among the most wasteful food sectors. For example, more than 60% of the products of the fish-processing industry is waste (e.g., head, skin, trimmings, fins, frames, viscera).
Marine by-products have been traditionally used in the production of low-value products such as fish oil and fish meals. However, there is an increasing interest to recover proteins from marine waste/by-products such as isolates, hydrolysates, peptides for their uses as functional ingredients and bioactive compounds. Especially, the recovery of proteins from marine by-products by enzymatic hydrolysis has been widely studied and has gained much attention in recent years. This chapter aims to cover all the important aspects of recovering and producing proteins and protein-based products from underutilized marine sources.