Determination of the Quality of Oil Obtained from Protein Hydrolysate Produced Using Rainbow Trout (Oncorhynchus mykiss) By-Products

The growing demand for sustainable food sources requires the efficient use of aquaculture by-products. This study aimed to optimize enzymatic hydrolysis conditions for the simulta- neous recovery of fish protein hydrolysate (FPH) and oil from rainbow trout (Oncorhynchus mykiss) processing by-products. Hydrolysis was performed at different temperatures (30–50 ◦C), enzyme concentrations (0.5–1.5%), and durations (30–90 min), and the opti- mal conditions were determined as 40 ◦C, 1% enzyme...