Table 1.

Protein contents of seafood side streams.

Fishery source	Protein contents (g%), wet weight	Derived protein products
Finfish heads	11.9–12.9	Proteins, protein hydrolysates, biopeptides
Finfish frames	11.5–17.5	Collagen, gelatin, protein hydrolysates, biopeptides
Finfish Skins and fins	24.8–27.0	Collagen, gelatin, protein hydrolysates, biopeptides
Finfish Viscera (livers, roes, and milts)	12.9–14.8	Enzymes, protein hydrolysates, peptides, biopeptides
Crustacean shells	29.0–40.0	Proteins, caroteno-proteins
Crustacean heads	43.5–54.4	Shell and meat proteins
Crustacean Viscera	41–43	Enzymes, protein hydrolysates, peptides, biopeptides
Lobster head	43.5	Proteins
Molluscs (Oyster, Mussel, Clam, Scallop) body parts, organs	58.7	Enzyme, protein hydrolysate, biopeptide, food flavor
Dry seafood waste	60 (dry wt. basis)	Miscellaneous proteins

Adapted from Islam et al. (37).