Table 5.

Protein content (P), degree of hydrolysis (DH), and hydrolysis yield of salmon heads hydrolysates prepared by Subcritical Water Hydrolysis (SWH).

FPH	P (%)	DH (%)	Hydrolysis Yield (%)
SWH1 (200 °C, 100 bar, 30 min)	84.8 ± 0.5 c	10.7 ± 0.13 a	83.5 ± 0.53 d
SWH2 (200 °C, 100 bar, 10 min)	86.2 ± 0.8 c	11.6 ± 0.02 a	93.3 ± 0.78 e
SWH3 (200 °C, 50 bar, 30 min)	88.7 ± 0.6 c	11.7 ± 0.29 a	94.3 ± 0.42 e
SWH4 (250 °C, 100 bar, 30 min)	75.8 ± 0.4 b	33.8 ± 1.02 b	70.3 ± 0.23 c
SWH5 (250 °C, 100 bar, 10 min)	70.4 ± 0.4 a	36.4 ± 0.62 c	47.0 ± 0.21 a
SWH6 (250 °C, 50 bar, 30 min)	76.8 ± 0.6 b	32.4 ± 0.15 b	63.8 ± 0.08 b

Different letters in each column indicate significant differences (p < 0.05) between fish protein hydrolysates.