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This study was conducted to improve functional properties of salmon frame extracts using various commercial enzymes (Alkalase 2.4 L FG, Flavourzyme 500 MG, Neutrase 0.8 L and Protamex 1.5 MG). The ACE (angiotensin I converting enzyme) inhibitory activity was the highest (IC50=0.67 mg/mL) in the product incubated with Neutrase for 4 hrs (N4•treated hydrolysates) among the various extracts incubated with commercial enzymes for different times. However, antioxidant activities of all salmon frame extracts were less than 15%. There were no significant differences in the proximate composition and sensory evaluation of the fish odor and taste. However, N4•treated hydrolysate was improved in the extractive•nitrogen content and transmission compared to the other enzymatic hydrolysates. When compared to commercial Gomtang products, N4•treated hydrolysate was also high in protein, extractive•nitrogen, total amino acid, and calcium contents, while low in taste sensory score. There were no differences in transmission and sensory score on the fish odor between N4•treated hydrolysates and commercial Gomtang.

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