ArticleFoods (Basel, Switzerland)2024
Enzymatic Hydrolysis of Salmon Frame Proteins Using a Sequential Batch Operational Strategy: An Improvement in Water-Holding Capacity.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Gel Filtration Chromatography-Guided Sequential Hydrolysis ofFoods (Basel, Switzerland) · 2026Article
- Effect of Phycocyanin-Rosmarinic Acid Conjugate-Stabilized Pickering Emulsions on the Gel Properties of Surimi.Foods (Basel, Switzerland) · 2026Article
- Bibliometric Analysis of the Scientific Productivity on Functional Properties and Enzymatic Hydrolysis of Proteins from By-Products.Foods (Basel, Switzerland) · 2025Review
- Enzymatic valorization of fishery by-products: harnessing cold-adapted marine proteases for sustainable production of bioactive peptides.Archives of microbiology · 2025Review
- Enzymatic Hydrolysis Systems Enhance the Efficiency and Biological Properties of Hydrolysates from Frozen Fish Processing Co-Products.Marine drugs · 2024Article
- Inhibitory Effects of Gliadin Hydrolysates on BACE1 Expression and APP Processing to Prevent Aβ Aggregation.International journal of molecular sciences · 2024Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
The meat industry uses phosphates to improve the water-holding capacity (WHC) of meat products, although excess phosphates can be harmful to human health. In this sense, protein hydrolysates offer an alternative with scientific evidence of improved WHCs. Salmon frames, a byproduct rich in protein, must be processed for recovery. Enzymatic technology allows these proteins to be extracted from muscle, and the sequential batch strategy significantly increases protein nitrogen extraction. This study focused on evaluating the WHC of protein hydrolysates from salmon frames obtained through double- and triple-sequential batches compared to conventional hydrolysis. Hydrolysis was carried out for 3 h at 55 °C with 13 mAU of subtilisin per gram of salmon frames. The WHC of each hydrolysate was measured as the cooking loss using concentrations that varied from 0 to 5% (
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Registered trials
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