Development of Hydrolysis and Defatting Processes for Production of Lowered Fishy Odor Hydrolyzed Collagen from Fatty Skin of Sockeye Salmon (<i>Oncorhynchus nerka</i>)

Development of Hydrolysis and Defatting Processes for Production of Lowered Fishy Odor Hydrolyzed Collagen from Fatty Skin of Sockeye Salmon (<i>Oncorhynchus nerka</i>)

Lipid oxidation has a negative impact on application and stability of hydrolyzed collagen (HC) powder from fatty fish skin. This study aimed to produce fat-free HC powder from salmon skin via optimization of one-step hydrolysis using mixed proteases (papain and Alcalase) at different levels. Fat rem...

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Bibliographic Details
Main Authors: Krisana Nilsuwan, Kasidate Chantakun, Lalita Chotphruethipong, Soottawat Benjakul
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
salmon skin
hydrolyzed collagen
fat removal
fishy odor
Online Access:https://www.mdpi.com/2304-8158/10/10/2257

Internet

https://www.mdpi.com/2304-8158/10/10/2257

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