Enzymatic Hydrolysis of Salmon Frame Proteins Using a Sequential Batch Operational Strategy: An Improvement in Water-Holding Capacity

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, m...

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Autori principali:	Suleivys M. Nuñez, Pedro Valencia, Tamara Solís, Silvana Valdivia, Constanza Cárdenas, Fanny Guzman, Marlene Pinto, Sergio Almonacid
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2024-04-01
Serie:	Foods
Soggetti:	enzymatic protein hydrolysis salmon frames water-holding capacity sequential batch nitrogen extraction byproduct recovery
Accesso online:	https://www.mdpi.com/2304-8158/13/9/1378
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