Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 118080 10.21603/2074-9414-2026-1-2618 EOVXKO ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Effect of Enzyme Type and Concentration on Fish Protein Hydrolysates from Gadus morhua Processing Waste Ферментативные рыбные белковые гидролизаты из отходов переработки атлантической трески: влияние типа и концентрации фермента https://orcid.org/0000-0003-3419-1442 Кучина Юлия Анатольевна Kuchina Yulia A. https://orcid.org/0000-0002-1700-2323 Колотова Дарья Сергеевна Kolotova Daria S. kolotovads@mauniver.ru https://orcid.org/0009-0005-0074-0433 Толстиков Владислав Васильевич Tolstikov Vladislav V. https://orcid.org/0000-0002-5664-5524 Василевич Василий Вадимович Vasilevich Vasily V. https://orcid.org/0000-0002-5871-9320 Деркач Светлана Ростиславовна Derkach Svetlana R. derkachsr@mauniver.ru Мурманский арктический университет Мурманск Россия Murmansk Arctic University Murmansk Russian Federation Мурманский арктический университет Мурманск Россия Murmansk Arctic University Murmansk Russian Federation ООО «Эко Фиш» Санкт-Петербург Россия Eko Fish Ltd St. Petersburg Russian Federation ООО «Эко Фиш» Санкт-Петербург Россия Eko Fish Ltd St. Petersburg Russian Federation Мурманский арктический университет Мурманск Россия Murmansk Arctic University Murmansk Russian Federation 31 03 2026 31 03 2026 56 1 1 15 14 05 2025 13 01 2026 https://fptt.ru/en/issues/24227/24230/

Проблема использования отходов рыбопереработки в качестве вторичного сырья для получения продукции с добавленной стоимостью актуальна как для исследователей, так и для производителей. Одними из наиболее перспективных видов продукции являются гидролизаты рыбного белка, получаемые из побочных продуктов рыбопереработки. Рыбные белковые гидролизаты содержат незаменимые аминокислоты и биологически активные пептиды. Они могут быть использованы в качестве пищевых ингредиентов в составе продуктов питания. Цель данного исследования – оптимизировать традиционную технологию получения белкового гидролизата из вторичного рыбного сырья с использованием ферментативного гидролиза. Объекты исследования – отходы атлантической трески (Gadus morhua) из Центрально-Восточного района Атлантики, белоксодержащее рыбное сырье (хребты с остатками мышечной ткани и плавников). В работе использованы пять ферментов: Панкреатин, Коллагеназу, Протозим В, Алкалазу 2,4 L FG и Энзи-Микс У – в широком диапазоне концентраций. Оптимизация традиционной технологии включала введение дополнительной стадии – обработку сырья раствором уксусной кислоты с целью улучшения органолептических свойств рыбных белковых гидролизатов. Также проведена оптимизация стадии щелочного растворения белковых молекул для увеличения степени растворения белков. Для характеристики полученных гидролизатов рыбного белка использованы методы химического анализа и метод высокоэффективной жидкостной хроматографии, определен аминокислотный состав и молекулярно-массовое распределение гидролизатов. В результате исследования получены гидролизаты рыбного белка с высоким содержанием белка (85–90 %) и высоким аминокислотным скором (110–190 %) практически по всем незаменимым аминокислотам; выход продукта варьировался от 22 до 55 %. При исследовании влияния концентрации ферментного препарата установлено, что с повышением его концентрации с 1 до 8 г/кг сырья выход белкового гидролизата и степень гидролиза белка увеличивались. Однако при этом повышалось количество низкомолекулярных пептидов, что приводило к снижению органолептических характеристик продукта – появлялся горьковатый привкус и усиливался рыбный запах. Таким образом, для использования в пищевых системах подходит только гидролизат, полученный под действием фермента Протозима В, при этом возможно изменять его концентрацию, либо сокращать продолжительность процесса ферментолиза. Для получения высокого выхода белковых гидролизатов микробиологического назначения наиболее подходят ферментные препараты Панкреатин и Алкалаза 2,4 L FG.

Fish processing waste is a secondary raw material that can be used as part of value-added product systems. Fish protein hydrolysates contain essential amino acids and biologically active peptides that can be included in food formulations. This article introduces an improved enzymatic hydrolysis technology for obtaining protein hydrolysates from secondary fish raw materials. The study featured Central-East Atlantic cod (Gadus morhua) and its processing waste, which included protein-containing backbones, muscle tissue, and fins. Five different enzymes (Pancreatin, Collagenase, Protozyme B, Alcalase 2.4 L FG, and Enzy-Mix U) were applied in a wide range of concentrations. The new technology involved one additional step to improve the sensory properties: protein hydrolysates were treated with an acetic acid solution. The alkaline dissolution stage was also optimized to increase the degree of protein solubility. The resulting hydrolysates underwent a chemical analysis and high-performance liquid chromatography. Other tests made it possible to reveal their amino acid composition and molecular weight distribution. The fish protein hydrolysates demonstrated a high protein content of 85–90% and a high amino acid ratio (110–190%) for virtually all essential amino acids. The product yield ranged from 22 to 55%. As the concentration increased from 1 to 8 g per 1 kg of raw material, the yield of protein hydrolysate and the degree of protein hydrolysis also increased. However, the amount of lowmolecular-weight peptides also grew, which spoilt the sensory profile (bitter taste, strong fishy smell). Only Protozyme proved suitable for the food industry: its concentration could be varied whereas the enzymolysis time could be shortened, if necessary. Pancreatin and Alcalase 2.4 L FG provided high-yield protein hydrolysates for microbiological use.

 Рыбные белковые гидролизаты атлантическая треска отходы переработки рыбы ферментативный гидролиз пищевые технологии Fish protein hydrolysate Gadus morhua fish processing waste enzymatic hydrolysis food technology

Югай А. В. Актуальность использования рыбных белковых гидролизатов в технологии пищевых продуктов. Health, Food & Biotechnology. 2023. Т. 5. № 2. С. 51−66. https://doi.org/10.36107/hfb.2023.i2.s173 Yugay AV. Relevance of the use of fish protein hydrolysates in food technology. Health, Food & Biotechnology. 2023;5(2):51– 66. (In Russ.) https://doi.org/10.36107/hfb.2023.i2.s173 Lu X, Qian S, Wu X, Lan T, Zhang H, et al. Research progress of protein complex systems and their application in food: A review. International Journal of Biological Macromolecules. 2024;265(Part 2):130987. https://doi.org/10.1016/j.ijbiomac.2024.130987 Lu X, Qian S, Wu X, Lan T, Zhang H, et al. Research progress of protein complex systems and their application in food: A review. International Journal of Biological Macromolecules. 2024;265(Part 2):130987. https://doi.org/10.1016/j.ijbiomac.2024.130987 Ramakrishnan SR, Jeong C-R, Park J-W, Cho S-S, Kim S-J. A review on the processing of functional proteins or peptides derived from fish by-products and their industrial applications. Heliyon. 2023;9(3):e14188. https://doi.org/10.1016/j.heliyon.2023.e14188 Ramakrishnan SR, Jeong C-R, Park J-W, Cho S-S, Kim S-J. A review on the processing of functional proteins or peptides derived from fish by-products and their industrial applications. Heliyon. 2023;9(3):e14188. https://doi.org/10.1016/j.heliyon.2023.e14188 Honrado A, Miguel M, Ardila P, Beltrán JA, Calanche JB. From waste to value: Fish protein hydrolysates as a technological and functional ingredient in human nutrition. Foods. 2024;13(19):3120. https://doi.org/10.3390/foods13193120 Honrado A, Miguel M, Ardila P, Beltrán JA, Calanche JB. From waste to value: Fish protein hydrolysates as a technological and functional ingredient in human nutrition. Foods. 2024;13(19):3120. https://doi.org/10.3390/foods13193120 Соколов А. В. Современное состояние и тенденции развития рыбохозяйственного комплекса России. Технологии пищевой и перерабатывающей промышленности АПК – продукты здорового питания. 2019. № 4. С. 36–48. https://doi.org /10.24411/2311-6447-2019-10021 Sokolov AV. Current state and development trends of the Russian fisheries sector. Technologies for the food and processing industry of aic – Healthy food. 2019;(4):36–48. (In Russ.) https://doi.org /10.24411/2311-6447-2019-10021 Zhao H, Wang M, Peng X, Zhong L, Liu X, et al. Fish consumption in multiple health outcomes: An umbrella review of meta-analyses of observational and clinical studies. Annals of Translational Medicine. 2023;11(3):152. https://dx.doi.org/10.21037/atm-22-6515 Zhao H, Wang M, Peng X, Zhong L, Liu X, et al. Fish consumption in multiple health outcomes: An umbrella review of meta-analyses of observational and clinical studies. Annals of Translational Medicine. 2023;11(3):152. https://dx.doi.org/10.21037/atm-22-6515 Zamora-Sillero J, Gharsallaoui A, Prentice C. Peptides from fish by-product protein hydrolysates and its functional properties: An overview. Marine Biotechnology. 2018;20(2):118–130. https://doi.org/10.1007/s10126-018-9799-3 Zamora-Sillero J, Gharsallaoui A, Prentice C. Peptides from fish by-product protein hydrolysates and its functional properties: An overview. Marine Biotechnology. 2018;20(2):118–130. https://doi.org/10.1007/s10126-018-9799-3 Rafieezadeh D, Esfandyari G. Marine bioactive peptides with anticancer potential, a narrative review. International Journal of Biochemistry and Molecular Biology. 2024;15(4):118–126. https://doi.org/10.62347/TUVQ7468 Rafieezadeh D, Esfandyari G. Marine bioactive peptides with anticancer potential, a narrative review. International Journal of Biochemistry and Molecular Biology. 2024;15(4):118–126. https://doi.org/10.62347/TUVQ7468 Ishak NH, Sarbon NM. A review of protein hydrolysates and bioactive peptides deriving from wastes generated by fish processing. Food and Bioprocess Technology. 2018;11(11):2–16. https://doi.org/10.1007/s11947-017-1940-1 Ishak NH, Sarbon NM. A review of protein hydrolysates and bioactive peptides deriving from wastes generated by fish processing. Food and Bioprocess Technology. 2018;11(11):2–16. https://doi.org/10.1007/s11947-017-1940-1 Idowu AT, Igiehon OO, Idowu S, Olatunde OO, Benjakul S. Bioactivity potentials and general applications of fish protein hydrolysates. International Journal of Peptide Research and Therapeutics. 2021;27:109–118. https://doi.org/10.1007/s10989-020-10071-1 Idowu AT, Igiehon OO, Idowu S, Olatunde OO, Benjakul S. Bioactivity potentials and general applications of fish protein hydrolysates. International Journal of Peptide Research and Therapeutics. 2021;27:109–118. https://doi.org/10.1007/s10989-020-10071-1 Nemati M, Shahosseini SR, Ariaii P. Review of fish protein hydrolysates: Production methods, antioxidant and antimicrobial activity and nanoencapsulation. Food Science and Biotechnology. 2024;33:1789–1803. https://doi.org/10.1007/s10068-024-01554-8 Nemati M, Shahosseini SR, Ariaii P. Review of fish protein hydrolysates: Production methods, antioxidant and antimicrobial activity and nanoencapsulation. Food Science and Biotechnology. 2024;33:1789–1803. https://doi.org/10.1007/s10068-024-01554-8 Yu Y, Fan F, Wu D, Yu C, Wang Z, et al. Antioxidant and ACE inhibitory activity of enzymatic hydrolysates from Ruditapes philippinarum. Molecules. 2018;23(5):1189. http://dx.doi.org/10.3390/molecules23051189 Yu Y, Fan F, Wu D, Yu C, Wang Z, et al. Antioxidant and ACE inhibitory activity of enzymatic hydrolysates from Ruditapes philippinarum. Molecules. 2018;23(5):1189. http://dx.doi.org/10.3390/molecules23051189 Honrado A, Rubio S, Beltrán JA, Calanche J. Fish by-product valorization as source of bioactive compounds for food enrichment: Characterization, suitability and shelf life. Foods. 2022;11(22):3656. https://doi.org/10.3390/foods11223656 Honrado A, Rubio S, Beltrán JA, Calanche J. Fish by-product valorization as source of bioactive compounds for food enrichment: Characterization, suitability and shelf life. Foods. 2022;11(22):3656. https://doi.org/10.3390/foods11223656 Petrova I, Tolstorebrov I, Zhivlyantseva J, Eikevik TM. Utilization of fish protein hydrolysates as peptones for microbiological culture medias. Food Bioscience. 2021;42(5):101063. http://dx.doi.org/10.1016/j.fbio.2021.101063 Petrova I, Tolstorebrov I, Zhivlyantseva J, Eikevik TM. Utilization of fish protein hydrolysates as peptones for microbiological culture medias. Food Bioscience. 2021;42(5):101063. http://dx.doi.org/10.1016/j.fbio.2021.101063 Broli G, Nygaard H, Sletta H, Sandnes K, Aasen IM. Farmed salmon rest raw materials as a source of peptones for industrial fermentation media. Process Biochemistry. 2021;102:157–164. https://doi.org/10.1016/j.procbio.2020.12.004 Broli G, Nygaard H, Sletta H, Sandnes K, Aasen IM. Farmed salmon rest raw materials as a source of peptones for industrial fermentation media. Process Biochemistry. 2021;102:157–164. https://doi.org/10.1016/j.procbio.2020.12.004 Horn SJ, Aspmo SI, Eijsink VGH. Growth of Lactobacillus plantarum in media containing hydrolysates of fish viscera. Journal of Applied Microbiology. 2005;99(5):1082–1089. http://dx.doi.org/10.1111/j.1365-2672.2005.02702.x Horn SJ, Aspmo SI, Eijsink VGH. Growth of Lactobacillus plantarum in media containing hydrolysates of fish viscera. Journal of Applied Microbiology. 2005;99(5):1082–1089. http://dx.doi.org/10.1111/j.1365-2672.2005.02702.x Hyun J, Rho Y, Nagahawatta DP, Lee G, Lee S, et al. Upcycling fish byproducts for skin health: An enzymatic approach to sustainable nutricosmetics. Food Bioscience. 2025;66(11):106205. http://dx.doi.org/10.1016/j.fbio.2025.106205 Hyun J, Rho Y, Nagahawatta DP, Lee G, Lee S, et al. Upcycling fish byproducts for skin health: An enzymatic approach to sustainable nutricosmetics. Food Bioscience. 2025;66(11):106205. http://dx.doi.org/10.1016/j.fbio.2025.106205 Антипова Л. В., Сторублевцев С. А., Болгова С. Б. Создание коллагеновых продуктов из рыбного сырья. Вестник Воронежского государственного университета инженерных технологий. 2015. Т. 1. № 63. С. 130–133. https://elibrary.ru/TTUFGP Antipova LV, Storublevtsev SA, Bolgova SB. Creation of collagen products fish raw material. Proceedings of the Voronezh state university of engineering technologies. 2015;1(63):130–133. (In Russ.) https://elibrary.ru/TTUFGP Ribeiro TB, Maia MRG, Fonseca AJM, Marques B, Caleja C, et al. A comprehensive review of fish protein hydrolysates targeting pet food formulations. Food Reviews International. 2024;41(5):1321–1359. https://doi.org/10.1080/87559129.2024.2430660 Ribeiro TB, Maia MRG, Fonseca AJM, Marques B, Caleja C, et al. A comprehensive review of fish protein hydrolysates targeting pet food formulations. Food Reviews International. 2024;41(5):1321–1359. https://doi.org/10.1080/87559129.2024.2430660 Gao R, Yu Q, Shen Y, Chu Q, Chen G, et al. Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges. Trends in Food Science & Technology. 2021;110:687–699. https://doi.org/10.1016/j.tifs.2021.02.031 Gao R, Yu Q, Shen Y, Chu Q, Chen G, et al. Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges. Trends in Food Science & Technology. 2021;110:687–699. https://doi.org/10.1016/j.tifs.2021.02.031 Shahidi F, Varatharajan V, Peng H, Senadheera R. Utilization of marine by-products for the recovery of value-added products. Journal of Food Bioactives. 2019;6:10–61. https://doi.org/10.31665/JFB.2019.6184 Shahidi F, Varatharajan V, Peng H, Senadheera R. Utilization of marine by-products for the recovery of value-added products. Journal of Food Bioactives. 2019;6:10–61. https://doi.org/10.31665/JFB.2019.6184 Ozogul F, Cagalj M, Simat V, Ozogul Y, Tkaczewska J, et al. Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products. Trends in Food Science & Technology. 2021;116:559–582. https://doi.org/10.1016/j.tifs.2021.08.007 Ozogul F, Cagalj M, Simat V, Ozogul Y, Tkaczewska J, et al. Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products. Trends in Food Science & Technology. 2021;116:559–582. https://doi.org/10.1016/j.tifs.2021.08.007 Kaushik N, Falch E, Slizyte R, Kumari A, Khushboo, et al. Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues. Food Chemistry. 2024;459:140244. https://doi.org/10.1016/j.foodchem.2024.140244 Kaushik N, Falch E, Slizyte R, Kumari A, Khushboo, et al. Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues. Food Chemistry. 2024;459:140244. https://doi.org/10.1016/j.foodchem.2024.140244 Хелинг A., Гримм Т., Волков В. В., Мезенова Н. Ю. Исследования различных способов гидролитического процесса вторичного рыбного сырья консервного производства. Вестник Международной академии холода. 2016. № 1. С. 3–8. https://elibrary.ru/VVRJSX Hoeling A, Grimm T, Volkov VV, Mezenova NYu. Hydrolysis process of fish cannery by-products. Journal of International Academy of Refrigeration. 2016;(1):3–8. (In Russ. ) https://elibrary.ru/VVRJSX Мезенова О. Я., Волков В. В., Мерзель Т., Гримм Т., Кюн С., и др. Сравнительная оценка способов гидролиза коллагенсодержащего рыбного сырья при получении пептидов и исследование их аминокислотной сбалансированности. Известия вузов. Прикладная химия и биотехнология. 2018. Т. 8. № 4. С. 83–94. https://doi.org/10.21285/2227-2925-2018-8-4-83-94 Mezenova OYa, Volkov VV, Merzel T, Grimm T, Kyun S, et al. Hydrolysis methods for collagen-containing fish raw materials for obtaining peptides and their amino acid profile. Proceedings of Universities. Applied Chemistry and Biotechnology. 2018;8(4):83–94. (In Russ.) https://doi.org/10.21285/2227-2925-2018-8-4-83-94 Yuan Z, Ye X, Hou Z, Chen S. Sustainable utilization of proteins from fish processing by-products: Extraction, biological activities and applications. Trends in Food Science & Technology. 2023;143:104276. https://doi.org/10.1016/j.tifs.2023.104276 Yuan Z, Ye X, Hou Z, Chen S. Sustainable utilization of proteins from fish processing by-products: Extraction, biological activities and applications. Trends in Food Science & Technology. 2023;143:104276. https://doi.org/10.1016/j.tifs.2023.104276 Лебедева С. Н., Болхонов Б. А., Жамсаранова С. Д., Баженова Б. А., Лескова С. Ю. Изучение некоторых функциональных характеристик ферментативных гидролизатов пищевых белков. Техника и технология пищевых производств. 2024. Т. 54. № 2. С. 412–422. https://doi.org/10.21603/2074-9414-2024-2-2515 Lebedeva SN, Bolkhonov BA, Zhamsaranova SD, Bazhenova BA, Leskova SYu. Functional profile of enzymatic hydrolysates in food proteins. Food Processing: Techniques and Technology. 2024;54(2):412–422. (In Russ.) https://doi.org/10.21603/2074-9414-2024-2-2515 Mazorra-Manzano MA, Ramírez-Suárez JC. Proteolytic enzymes for production of functional protein hydrolysates and bioactive peptides. In: Yada RY, Dee DR, editors. Improving and Tailoring Enzymes for Food Quality and Functionality, 2th ed. UK: Woodhead Publishing; 2024. pp. 325–354. https://doi.org/10.1016/B978-0-443-15437-9.00013-6 Mazorra-Manzano MA, Ramírez-Suárez JC. Proteolytic enzymes for production of functional protein hydrolysates and bioactive peptides. In: Yada RY, Dee DR, editors. Improving and Tailoring Enzymes for Food Quality and Functionality, 2th ed. UK: Woodhead Publishing; 2024. pp. 325–354. https://doi.org/10.1016/B978-0-443-15437-9.00013-6 Abdullah FI, Hamid NH, Abd Karim MM, Ismail MF, Sin NLWW, et al. Fish protein hydrolysate for fish health. Biocatalysis and Agricultural Biotechnology. 2024;60:103292. https://doi.org/10.1016/j.bcab.2024.103292 Abdullah FI, Hamid NH, Abd Karim MM, Ismail MF, Sin NLWW, et al. Fish protein hydrolysate for fish health. Biocatalysis and Agricultural Biotechnology. 2024;60:103292. https://doi.org/10.1016/j.bcab.2024.103292 Derkach SR, Kolotova DS, Kuchina YuA, Shumskaya NV. Characterization of fish gelatin obtained from Atlantic cod skin using enzymatic treatment. Polymers. 2022;14(4):751. https://doi.org/10.3390/polym14040751 Derkach SR, Kolotova DS, Kuchina YuA, Shumskaya NV. Characterization of fish gelatin obtained from Atlantic cod skin using enzymatic treatment. Polymers. 2022;14(4):751. https://doi.org/10.3390/polym14040751 Alp-Erbay E, Yeşilsu AF. Fish protein and its derivatives: Functionality, biotechnology and health effects. Aquatic Food Studies. 2021;1(1):AFS13. https://doi.org/10.4194/AFS13 Alp-Erbay E, Yeşilsu AF. Fish protein and its derivatives: Functionality, biotechnology and health effects. Aquatic Food Studies. 2021;1(1):AFS13. https://doi.org/10.4194/AFS13 Бредихина О. В., Зарубин Н. Ю. Разработка комплексной технологии переработки отходов рыбоперерабатывающих предприятий на коллагенсодержащие гидролизаты пищевого назначения. Труды ВНИРО. Технология переработки водных биоресурсов. 2019. Т. 176. С. 109–121. https://elibrary.ru/QADCUA Bredikhina OV, Zarubin NYu. Development of complex technology of processing of organic waste of fish processing enterprises on collagencontaining hydrolysates for food purposes. Trudy VNIRO. Aquatic bioresources processing technologies. 2019;176:109–121. (In Russ.) https://elibrary.ru/QADCUA Association of Official Analytical Chemist AOAC. Official Methods of Analysis, 20th ed. NY: AOAC International; 2016. Association of Official Analytical Chemist AOAC. Official Methods of Analysis, 20th ed. NY: AOAC International; 2016. Dinakarkumar Yu, Krishnamoorthy S, Margavelu G, Ramakrishnan G, Chandran M. Production and characterization of fish protein hydrolysate: Effective utilization of trawl by-catch. Food Chemistry Advances. 2022;1:100138. https://doi.org/10.1016/j.focha.2022.100138 Dinakarkumar Yu, Krishnamoorthy S, Margavelu G, Ramakrishnan G, Chandran M. Production and characterization of fish protein hydrolysate: Effective utilization of trawl by-catch. Food Chemistry Advances. 2022;1:100138. https://doi.org/10.1016/j.focha.2022.100138 Coles GD, Wratten SD, Porter JR. Food and nutritional security require adequate protein as well as energy, delivered from whole-year crop production. Peer J. 2016;4(6245):e2100. http://dx.doi.org/10.7717/peerj.2100 Coles GD, Wratten SD, Porter JR. Food and nutritional security require adequate protein as well as energy, delivered from whole-year crop production. Peer J. 2016;4(6245):e2100. http://dx.doi.org/10.7717/peerj.2100 Verdú S, Fuentes C, Fuentes A, Pérez AJ, Barat JM, et al. Predicting fish by-product proteolysis status by RGB laser-scattering imaging combined with machine learning procedures. Journal of Food Engineering. 2023;358:111660. https://doi.org/10.1016/j.jfoodeng.2023.111660 Verdú S, Fuentes C, Fuentes A, Pérez AJ, Barat JM, et al. Predicting fish by-product proteolysis status by RGB laser-scattering imaging combined with machine learning procedures. Journal of Food Engineering. 2023;358:111660. https://doi.org/10.1016/j.jfoodeng.2023.111660 Moreira TFM, Pessoa LGA, Seixas FAV, Ineu RP, Gonçalves OH, et al. Chemometric evaluation of enzymatic hydrolysis in the production of fish protein hydrolysates with acetylcholinesterase inhibitory activity. Food Chemistry. 2022;367:130728. https://doi.org/10.1016/j.foodchem.2021.130728 Moreira TFM, Pessoa LGA, Seixas FAV, Ineu RP, Gonçalves OH, et al. Chemometric evaluation of enzymatic hydrolysis in the production of fish protein hydrolysates with acetylcholinesterase inhibitory activity. Food Chemistry. 2022;367:130728. https://doi.org/10.1016/j.foodchem.2021.130728 Tadesse SA, Emire SA, Barea P, Illera AE, Melgosa R, et al. Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods. Food and Bioproducts Processing. 2023;141:167–184. https://doi.org/10.1016/j.fbp.2023.08.003 Tadesse SA, Emire SA, Barea P, Illera AE, Melgosa R, et al. Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods. Food and Bioproducts Processing. 2023;141:167–184. https://doi.org/10.1016/j.fbp.2023.08.003 Khan MU, Hamid K, Tolstorebrov I, Eikevik TM. A comprehensive investigation of the use of freeze concentration approaches for the concentration of fish protein hydrolysates. Food Chemistry. 2024;452:139559. https://doi.org/10.1016/j.foodchem.2024.139559 Khan MU, Hamid K, Tolstorebrov I, Eikevik TM. A comprehensive investigation of the use of freeze concentration approaches for the concentration of fish protein hydrolysates. Food Chemistry. 2024;452:139559. https://doi.org/10.1016/j.foodchem.2024.139559 Chorhirankul N, Janssen AEM, Boom RM. UF fractionation of fish protein hydrolysate. Separation and Purification Technology. 2024;330(Part A):125232. https://doi.org/10.1016/j.seppur.2023.125232 Chorhirankul N, Janssen AEM, Boom RM. UF fractionation of fish protein hydrolysate. Separation and Purification Technology. 2024;330(Part A):125232. https://doi.org/10.1016/j.seppur.2023.125232