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Technological properties of fish protein hydrolysates.
| Fish Hydrolysates | Oil Absorption Capacity (g Oil/g Sample) | Emulsifying Property (%) | Stability of Emulsifying Property (%) |
|---|---|---|---|
| Viscera enzymatic extract | 1.07 ± 0.08 a | 41.9 ± 0.3 b | 41.4 ± 0.4 b |
| Alcalase | 1.06 ± 0.17 a | 41.1 ± 1.5 b | 41.1 ± 1.5 b |
Same letters mean no statistically significant differences (p > 0.05).
