Table 1.

Compositional analysis of protein hydrolysates from the grass carp skin. Each value represents the mean ± standard deviation of three replicates

	Dry matter (%)	Protein (%, DM)	Fat (%, DM)	Ash (%, DM)	Carbohydrate (%, DM)
DH-5	96.9 ± 0.51	95.7 ± 0.53	1.22 ± 0.06	2.81 ± 0.36	0.25 ± 0.29
DH-10	97.0 ± 0.52	96.1 ± 0.40	1.07 ± 0.23	2.56 ± 0.20	0.29 ± 0.03
DH-15	96.6 ± 0.62	95.0 ± 0.29	1.11 ± 0.17	3.24 ± 0.20	0.65 ± 0.13
DH-20	97.3 ± 0.95	95.5 ± 0.50	1.19 ± 0.14	2.77 ± 0.33	0.56 ± 0.08
DH-25	97.1 ± 0.56	95.4 ± 0.62	1.08 ± 0.12	2.89 ± 0.43	0.60 ± 0.15