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Fish Processing
Cold-Adapted Restructuring Enzyme for Surimi & Fish Paste
For Silver Carp Surimi and Low-Temperature Binding for Premium Gel Strength
Crab & Shellfish Texture & Binding Enzyme
Improve Binding, Cohesiveness, Bite, and Cut Stability in Crab & Shellfish Products
Product Code | Activity Profile | Suitable For |
LIPOMAX 5000 | High-activity lipase (5000 U/g) | Poultry, Swine |
LIPOMAX Aqua | Stable in aquatic feed conditions | Fish, Shrimp |
LIPOMAX Rumi | Protected lipase for ruminants | Cattle, Buffalo |
LIPOMAX Blend | Lipase + Emulsifier combo | All species, high-fat diets |
Fish processing enzymes are processing aids used to improve texture, yield, and recovery in fish and seafood manufacturing—supporting applications like surimi binding and fish protein hydrolysate (FPH) production.
FPH production commonly uses carefully selected protease systems to control hydrolysis, helping achieve a consistent peptide profile, improved solubility, and predictable processing performance.
In fish and seafood, controlled enzymatic action can support better water retention, lower drip loss, and improved texture—especially in frozen/thawed and ready-to-cook products.
A surimi binding enzyme improves gel strength, elasticity, and cut stability in surimi blocks and structured seafood such as fish cakes, seafood nuggets, and imitation crab sticks.
Yes. Specialized solutions can support binding performance even in chilled workflows, helping processors maintain gel strength and sliceability in low-temperature processing.
An imitation crab binding enzyme improves cohesiveness and bite, reducing flaking and breakage during slicing, packing, freezing, and cooking.
Yes. They help convert by-products like heads, frames, skins, bones, and trimmings into higher-value outputs such as fish hydrolysates, functional proteins, and recoverable oil/protein streams.
Surimi blocks, crab sticks, fish cakes, seafood nuggets, restructured mince products, and value-added seafood items benefit strongly due to texture, stability, and yield improvements.
They can support freeze–thaw stability by improving structure and water retention, helping reduce purge and improving final product appearance.
When correctly selected and dosed, enzymes are designed to support processing performance while maintaining expected taste; controlled processing is key to avoiding off-notes in hydrolysates.
Selection depends on species, temperature, salt content, pH, process time, and target outcome (binding vs hydrolysis). Sharing your product and process conditions helps identify the right grade.
Yes—better gel strength and cohesiveness improves slice integrity, reducing cracking and breakage during high-speed slicing and packing.
Stickwater can become difficult to handle due to high solids and viscosity. Enzymatic processing can improve flow/handling and support better recovery of useful fractions (process-dependent).
Enzymes are widely used as processing aids and can reduce reliance on heavier chemical binders; clean-label suitability depends on local regulatory and label strategy.
Yes—share your raw material type, temperature, time, and product goal (surimi/crab stick/FPH/fillet), and you can receive recommended trial dosage and process guidance.
Seafood processing enzymes act as natural protein binders for surimi and structured seafood. Our surimi binding enzyme systems improve gel strength, elasticity, and cut stability, reducing breakage during slicing, packing, freezing, and cooking. Ideal for surimi blocks, fish cakes, seafood nuggets, imitation crab sticks, and mixed-species mince—supporting higher yield, better appearance, and consistent texture with clean-label processing.
Explore OCEABIND™ GS / OCEABIND™ COLD / OCEABIND™ CRAB
Enzymes enable next-generation structured seafood with authentic texture and bite. Our systems improve protein alignment, cohesiveness, and water retention in products like imitation crab meat, shellfish portions, restructured fish fillets, and surimi-based snacks. For manufacturers building seafood analogues, the same technology supports stable binding of mixed proteins, delivering consistent shape, improved chew, and better consumer experience—while reducing dependence on heavy chemical binders.
Tell us your product (crab stick / surimi / restructured fillet) and we’ll suggest the right grade.