Ontology highlight
ABSTRACT:
SUBMITTER: Melgosa R
PROVIDER: S-EPMC8228765 | biostudies-literature | 2021 May
REPOSITORIES: biostudies-literature
Melgosa Rodrigo R Marques Marta M Paiva Alexandre A Bernardo Ana A Fernández Naiara N Sá-Nogueira Isabel I Simões Pedro P
Foods (Basel, Switzerland) 20210528 6
The valorization of Atlantic cod (<i>Gadus morhua</i>) frames from a filleting industry was investigated using subcritical water extraction and hydrolysis (SBW) at different temperatures (90, 140, 190 and 250 °C) and 100 bar to obtain extracts rich in proteins, peptides and amino acids. Up to 57.7 g of extract per 100 g of codfish frames were obtained, with nearly total recovery of the protein fraction. At each temperature, protein extracts of decreasing molecular weight were obtained, according ...[more]