الفهرس 
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Abstract
Annually food wastes are estimated at 1.3 billion tons. Fish industry generates a significant amount of wastes estimated about 20 - 30 million tons annually which represent an environmental problem. So it must be utilized of these wastes. Therefore, this study uses fish wastes especially bolti and mullet fish viscera for extraction alkaline and acidic proteases (high biological value). And purification of these proteases by precipitation with ammonium sulfate, dialysis and gel filtration chromatography (Sephadex G-50). Then measurement biochemical properties, the effect of both activator and inhibitor on the activity of these enzymes, as well as determined kinetic properties of these enzymes. Treatment of camel meat with different concentration of purified proteases for tenderization. In conclusion : Alkaline proteases and acidic proteases were extracted from the viscera of bolti and mullet fish, and the results indicated that enzymes were highly purified. Treatment of camel meat with 20 and 40 units of these enzymes for 2, 4 and 6 hours led to decreasing shear force value, while the increase occurs in the solubility of collagen, sarcoplasmic, myofibrillar and total protein. Also noticed improvement in juiciness, tenderness and overall acceptability of the treated camel meat samples with enzymes compared to the untreated camel meat sample (control). Indicating the effectiveness of both alkaline proteases and acidic proteases which extracted from viscera of bolti and mullet fish in tenderization and improvement properties of camel meat.