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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Bibliographic Details

Published in:	Foods
Main Authors:	Suleivys M. Nuñez, Pedro Valencia, Tamara Solís, Silvana Valdivia, Constanza Cárdenas, Fanny Guzman, Marlene Pinto, Sergio Almonacid
Format:	Article
Language:	English
Published:	MDPI AG 2024-04-01
Subjects:	enzymatic protein hydrolysis salmon frames water-holding capacity sequential batch nitrogen extraction byproduct recovery
Online Access:	https://www.mdpi.com/2304-8158/13/9/1378