Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) paste

Anchovy, a low-value small marine fish, is mainly processed into fish meal, whose high-value functional components are not fully exploited. In this study, the enzymatically hydrolyzed anchovy (Engraulis japonicus) paste (EHAP) was prepared by hydrolyzing anchovy using Alcalase2.4 L, and the nutrient...

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Bibliographic Details
Published in:CyTA - Journal of Food
Main Authors: Jiang Sun, Yongchang Su, Linghua Wang, Feng Lv, Haiyan Wu
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Subjects:
Anchovy
enzymolysis
nutrition
antioxidation
Anchoa
Enzimólisis
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2022.2129793

Internet

https://www.tandfonline.com/doi/10.1080/19476337.2022.2129793

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