Valorization of Malaysian fish sausage (Keropok Lekor) by-products into bioactive fish protein hydrolysate by Bacillus licheniformis fermentation: influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities
The Malaysian fish sausage industry, Keropok Lekor (KL), generates large amounts of by-products (FBs), that are underutilised and inappropriately disposed of, resulting in negative environmental implications. This study aimed to transform the FBs into bioactive fish protein hydrolysate (FPH) via the...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Springer Science and Business Media
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112058/ https://link.springer.com/article/10.1007/s12649-024-02430-6 |
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| Institution: | Universiti Putra Malaysia |