Value-added seafood products processing through novel enzyme

Seafood defines as several groups of biological animals prominently including fish and shellfish consumed and distributed around the globe. Shellfish are classified as crustacean and molluscs. The crustacean includes crab, shrimp, and lobster whereas molluscs include octopus, pila, and clams. Nowadays, consumers are looking forward to consuming dietary food with low fats to keep themselves healthy. In contrast with normal foods, seafood has high nutritional value. Most people like to consume crab species that are low in fats, a good source of protein, and also rich in minerals like selenium. Value is playing the most significant role in the modern industry which comprises quality, service, and price. Value must be added to crab and crab-based products according to the various countries and its environment. Value addition is a forthcoming process to increase the profit of the food industry. However, there is an increasing trend in the utilization of value-added crab product availability in modern supermarkets in China, Canada, Thailand, and Indonesia as well as malls that are becoming popular. In recent decades, a growing trend in food processing industries is enzyme technology. Enzymes are the key tool used in the production and processing of fishes, crabs, and other kinds of seafood. The better use of enzyme in seafood has been increased, new products are grown, quality has developed, analytical techniques and sustainable process for development have been implemented. Enzyme technology in seafood processing plays a promising role in developing meat yield. This chapter includes the value-added in seafood products specifically crab and processing through enzyme technology.