References
[1] Mendes R, Silva H A, Nunes M L, et al. Deteriorative changes during ice storage of irradiated blue Jack Mackerel (Trachurus picturatus) [J]. Journal of Food Biochemistry, 2010, 24 (2): 89-105.
[2] Zhao G, Yang X, Wang Y, et al. Antioxidant peptides from the protein hydrolysate of Spanish mackerel (Scomber omorous niphonius) muscle by in vitro gastrointestinal digestion and their in vitro activities [J]. Marine Drugs, 2019, 17(9), 531.
[3] Zhang Q, Tong X, Li Y, et al. Purification and characterization of antioxidant peptides from alcalase-hydrolyzed soybean (glycine max l.) hydrolysate and their cytoprotective effects in human intestinal caco-2 cells [J]. Journal of Agricultural and Food Chemistry, 2019, 67(20): 5772-5781.
[4] Martínez-Montao E, Osuna-Ruíz I, Benítez-García I, et al. Biochemical and antioxidant properties of recovered solids with pH shift from fishery effluents (sardine stickwater and tuna cooking water) [J]. Waste and Biomass Valorization, 2020, 12(2), 1-13.
[5] Juraj, Petronela Kvitová., Peter, H., Miroslava, K., & Jana, T. The proteins degradation in dry-cured meat and methods of analysis: a review [J]. Journal of Microbiology Biotechnology and Food Sciences, 2017, 7(2), 209-220.
[6] Yang X, Ren X, & Ma H. Effect of microwave pretreatment on the antioxidant activity and stability of enzymatic products from milk protein [J]. Foods, 2022, 11(12): 1759.
[7] Wang W, Zhou X, & Liu Y. Characterization and evaluation of umami taste: A review [J]. Trends in Analytical Chemistry, 2020, 127, 115876-115885.
[8] Li X, Liu Y, Wang Y, et al. Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates [J]. Innovative Food Science & Emerging Technologies, 2021, 67(1): 102596.
[9] Brock A & Hofmann T. Identification of the Key Astringent Compounds in Spinach (Spinacia oleracea) by Means of the Taste Dilution Analysis [J]. Chemosensory Perception, 2008, 1(4): 268-281.
[10] Seo W H, Lee H G, & Baek H H. Evaluation of bitterness in enzymatic hydrolysates of soy protein isolate by taste dilution analysis [J]. Journal of Food Science, 2008, 73(1): 6.
[11] Yu Z, Jiang H, Guo R, et al. Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate [J]. Food Research International. 2018, 108: 144-150.
[12] Arismendi J, Davanso M, Barros M, et al. Enzymatic hydrolysis of Moringa oleifera Lam flour using bromelain and fig by-products as sources of protease [J]. Food Chemistry Advances, 2022, 1: 100133.
[13] Phanturat P, Benjakul S, Visessanguan W, et al. Use of pyloric caeca extract from bigeye snapper (Priacanthus macracanthus) for the production of gelatin hydrolysate with antioxidant activity [J]. LWT-Food Science and Technology, 2010, 43(1): 86-97.
[14] Rani S R, Chae-Rim J, Jin-Woo P, et al. A review on the processing of functional proteins or peptides derived from fish by-products and their industrial applications [J]. Heliyon, 2023, 9(3): e14118.
[15] Tan Y, Chang K S, & Meng S. Comparing the kinetics of the hydrolysis of by-product from channel catfish ( Ictalurus punctatus ) fillet processing by eight proteases [J]. LWT, 2019, 111: 809-820.
[16] Zhu Y, Zhang M, Law C, et al. Optimization of ultrasonic-assisted enzymatic hydrolysis to extract soluble substances from edible fungi by-products [J]. Food and Bioprocess Technology, 2022, 16(1): 167-184.
[17] Chen D, Chen W, Li W, et al. Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides [J]. Food Chemistry, 2023, 420: 136090.