Table 2.

Extraction yield and composition of extracts and final residue obtained from subcritical water hydrolysis of codfish frames.

Temperature (°C)	Extraction Yield (g/100 g)	Protein Content (wt %)	Ash Content (wt %)
Mode of operation: heating ramps (90, 140, 190 and 250 °C)
25–90	13.2	81.6	15.4
90–140	27.7	93.6	2.7
140–190	41.4	95.0	2.5
190–250	53.9	84.4	13.2
Residue		0.1	99.6
Mode of operation: single heating step (up to 250 °C)
25–250	57.7	84.4	10.1
Residue		n.d.	99.8

Experimental uncertainty (u): u (extraction yield) = ±0.5 g/100 g; u (protein content) = ±0.3 wt %; u (ash content) = ±0.3 wt %