Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value

• Published in: Foods and Raw Materials
• Main Authors: Vladimir V. Volkov, Olga Ya. Mezenova, Joerg-Thomas Moersel, Sascha Kuehn, Thomas Grimm, Axel Hoehling, Sergei A. Barabanov, Kirill S. Volkov
• Format: Article in Journal/Newspaper
• Language: English
• Published: Kemerovo State University 2021
• Subjects: fish; by-products; sockeye; hydrolysis; amino-acid profile; peptides; protein; Food processing and manufacture; TP368-456; Kamchatka Peninsula; Pacific; Sockeye; Kamchatka
• Online Access: https://doi.org/10.21603/2308-4057-2021-1-10-18; https://doaj.org/article/84d537a5877b487c8ba76e6e64fff272

Introduction. Sockeye salmon (Oncorhynchus nerka L.) is a valuable Pacific salmon. Sockeye heads are a significant share in processing sockeye salmon. Traditionally, fish by-products are used to make fishmeal. However, due to the high content of collagen proteins and fat in sockeye salmon heads, it...