Effect of Ultrasound Pre-Treatment Prior to Enzymatic Hydrolysis on Physicochemical Parameters of Fish Protein Hydrolysates Extracted from Side Streams of Atlantic Mackerel
November 2024
in “
Frontiers in Sustainable Food Systems
”
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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