ArticleFood science and biotechnology2020
A comparative study on properties of fish meat hydrolysates produced by an enzymatic process at high pressure.
Article in Food science and biotechnology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Emerging enzymatic modifications and AI-driven strategies for smart tailoring of taste characteristics in food-derived peptides: A review.Food chemistry: X · 2026Review
- Nutritional profiling of some selected commercially important freshwater and marine water fishes of Bangladesh.Heliyon · 2022Article
- Nutritional profile of wild, pond-,Heliyon · 2021Article
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Abstract
Fish meat hydrolysates (FMHs) were produced from nine fishes at a high pressure of 300 MPa using Flavourzyme 500MG and a protease mixture including Flavourzyme 500MG, Alcalase 2.4L, Protamex, and Marugoto E. The electropherograms of the FMHs showed major far-migrating peptide bands in the vicinity of 5 kDa. The total soluble solids (TSS) and soluble nitrogen content in the FMHs were species-specific and were mostly higher in the case of four-enzyme hydrolysis. Most of the HPLC peptide peaks of the rockfish meat hydrolysates appeared within 10 min of elution, and total free amino acids in the hydrolysate increased abruptly as a result of four-enzyme hydrolysis. The FMHs, which were high in TSS and soluble nitrogen, may be applicable for use in food as seasoning, and could be produced efficiently via the enzymatic process used in this study.
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