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August 23, 2025Bioresources and BioprocessingOpen Access

Effect of ultrasound pre-treatments before enzymatic hydrolysis on physicochemical, nutritional and functional properties of insoluble protein fractions obtained from Atlantic mackerel side streams

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Authors

JCJanna CropotovaKKKristine KvangarsnesEKElissavet Kotsoni

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Overview

Ultrasound pre-treatment improves physicochemical and nutritional properties of protein from fish side streams, suggesting practical applications.

Key Points

  • Ultrasound pre-treatment significantly increases total protein content in insoluble protein fractions.
  • At 450 W, the degree of hydrolysis increased, improving protein breakdown and amino acid exposure.
  • Physicochemical properties showed no significant changes in color parameters among control and treated samples.
  • Nutritional indices of protein fractions remained favorable, enhancing hypocholesterolemic profiles.

Cite This Study

Cropotova et al. (2025) studied this question.

synapsesocial.com/papers/68af59d2ad7bf08b1eade36chttps://doi.org/10.1186/s40643-025-00931-3
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