Published 2004

Read in Norwegian

Publication details

Journal : Journal of Aquatic Food Product Technology , vol. 13 , p. 3–11 , 2004

Publisher : Haworth Press

International Standard Numbers :
Printed : 1049-8850
Electronic : 1547-0636

Publication type : Academic article

Contributors : Gildberg, Asbjørn

Issue : 2

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian


This paper gives a brief survey of research and developments concerning enzymes and bioactive peptides from fish waste or by-catch applied for fish silage, fish feed or fish sauce production. The fish silage processing technology developed in the late 1970s revealed the possibility of recovering pepsins and bioactive peptides from fish silage. Whereas the pepsins are used for gentle bioprocessing of certain fishery products, the peptides may be valuable immuno stimulants. In vitroand in vivostudies have shown that certain peptide fractions in fish protein hydrolysates may stimulate the non-specific immune defense system. Both fish sauce and fish silage are protein hydrolysates with immune stimulating properties. Generally fish sauce is regarded as a typical Asian product made from tropical fish species, but ancient literature reveals that fish sauce was a common food product in Southern Europe more than 2000 years ago. Recent studies have shown that it can be made also from cold water species.