Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel (.

High fish production is essential to meet the demand, but inappropriate destination of large volumes of byproduct cause environmental pollution. The cutting step for frozen eviscerated fish using band saw machines produces a type of "fish powder" byproduct with high protein content. The objective of this study was to optimize the process of obtaining protein hydrolysates from the cutting byproducts of Serra Spanish Mackerel (SSM) and to evaluate the final product regarding its technological properties.