Si-Ming Zhu

Synergistic Effects of Dual-Enzyme Hydrolysis on Flavor Enhancement and Umami Improvement in Tilapia Bone Byproducts.

Tilapia processing generates significant quantities of byproducts, such as fish bones, which can be converted into valuable protein hydrolysates through enzymatic hydrolysis. To overcome the limitations regarding efficiency and flavor profile associated with the use of flavorzyme alone, this study investigated a stepwi...