Publication
Enzymatic hydrolysis of cod heads – effect of freezing and thawing on the quality and composition of protein hydrolysates
https://www.sintef.no/en/publications/publication/?pubid=1825687
New processing methods are needed to convert cod heads into more profitable and marketable products. In this study the possibilities of freezing and thawing of cod heads before enzymatic hydrolysis and the effect on the quality of resulting fractions was investigated. Cod heads were frozen minced...
Authors
Guro Møen Tveit
Ana Karina Carvajal
Rasa Slizyte
Tom Ståle Nordtvedt
Jannicke Fugledal Remme
Year
2020
Type
Academic chapter/article/Conference paper