The state of enzyme biotechnology in the fish processing industry

Oddur Vilhelmsson*

*Corresponding author for this work

    Research output: Contribution to journalReview articlepeer-review

    39 Citations (Scopus)


    Enzymes can be put to a variety of uses in many areas of fish and seafood processing, including quality assurance and freshness testing, as well as various processing operations. In this review article, the present state of the art of enzyme utilization in fish and seafood processing is examined. Recent developments in diverse areas, ranging from analytical techniques to processing technology, are discussed.

    Original languageEnglish
    Pages (from-to)266-270
    Number of pages5
    JournalTrends in Food Science and Technology
    Issue number8
    Publication statusPublished - Aug 1997


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