Effect of Ultrasound Pre-Treatment Prior to Enzymatic Hydrolysis on Physicochemical Parameters of Fish Protein Hydrolysates Extracted from Side Streams of Atlantic Mackerel

    Janna Cropotova, Kristine Kvangarsnes, Janne Stangeland, Turid Rustad
    Studysummary This study found that ultrasonication pre-treatment at various power levels improved the color, protein solubility, and degree of hydrolysis of fish protein hydrolysates from mackerel side streams, and potentially reduced bitterness by decreasing hydrophobic free amino acids.
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