Abstract
Proteolytic activity in byproducts from cod species caught at three different fishing grounds has been characterized and compared. The overall highest activity in the byproduct fractions was found in viscera at pH 3 (35 degrees C). Cut off and liver fractions also show maximum activity at pH 3, 35 and 50 degrees C, respectively. Proteolytic activity in viscera and cut off fractions are more affected by fishing ground than by species. Proteolytic activity at pH 3 in viscera is higher in samples from the south coast of Ireland, while viscera samples from the Icelandic Sea have the highest activity at pH 7. For cut off, the activity is higher in samples from the south coast of Ireland than the other two fishing grounds.
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