Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate

Development and Characterization of Rainbow Trout Pâté Supplemented with Serrano Chili Microcapsules

“…Rainbow trout (Oncorhynchus mykiss) is a commonly aquacultured fish, and its global production rate was around 911 800 tons in 2019 [1]. The protein content in O. mykiss is around 25% of the fresh weight, suggesting that the raw material could be a good source for protein extraction [2]. Fish proteins possess many functional properties, such as emulsification, oil-binding capacity, solubility, and viscosity, all of which depend on both the type of raw material and the process parameters (enzyme employment, pH, temperature, and hydrolysis time) [3].…”