ArticleFoods (Basel, Switzerland)2021
Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Valorization of fish processing by-products through combined enzymatic and microbial hydrolysis: nitrogen recovery and fertilizer efficiency in wheat.Frontiers in nutrition · 2026Article
- Equivalent dose methodology for activity-based comparisons of protease performance during byproduct protein hydrolysis.Food chemistry: X · 2025Article
- Ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of Indonesian shortfin eel (Food chemistry: X · 2025Article
- Preparation and Efficacy Evaluation of Antihyperuricemic Peptides from Marine Sources.Nutrients · 2024Review
- Fish Bones as Calcium Source: Bioavailability of Micro and Nano Particles.Foods (Basel, Switzerland) · 2024Article
- Valorization of the Salmon Frame as a High-Calcium Ingredient in the Formulation of Nuggets: Evaluation of the Nutritional and Sensory Properties.Foods (Basel, Switzerland) · 2024Article
- Enzymatic Hydrolysis of Salmon Frame Proteins Using a Sequential Batch Operational Strategy: An Improvement in Water-Holding Capacity.Foods (Basel, Switzerland) · 2024Article
- Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
11 authors.
Funding
Abstract
The enzymatic hydrolysis of fish by-product proteins is traditionally carried out by mixing ground by-products with water. In addition, pH control is used to avoid pH drops. Higher costs are involved due to the use of pH control systems and the consequent energy cost in the drying stage. This work aimed to evaluate the effect of these conditions on the hydrolysis of salmon frame (SF) proteins, including the SF hydrolysis without added water. SF hydrolysis by subtilisin at 50, 75, and 100% SF under different pH regimes were evaluated by released α-amino (α-NH) groups, total nitrogen, degree of hydrolysis, and estimated peptide chain length (
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