Table 1.

Degree of hydrolysis (DH), yield and bitterness score of the hydrolysates from salmon frame prepared using different enzymes

Samples	DH (%)	Yield (g/100 g sample)	Bitterness score
HA	26.88 ± 1.45a	32.27 ± 1.68a	8.68 ± 1.19a
HF	25.02 ± 1.11a	28.51 ± 0.96b	5.78 ± 1.58b

Values are presented as mean ± SD (n = 3) (dry weight basis)

HA and HF denote hydrolysates produced using Alcalase and Flavourzyme, respectively

Different lowercase letters within the same column indicate significant differences (P < 0.05)