Antioxidant Activity ⚽️ of Fish 🎣-By-Product Hydrolysate

✅ Fish 🎣-by-products; which consists of viscera, head 🗣️, bones 🦴 and ➕ gills; pose great disposal problem for the fish 🎣 processing industry 👨‍🏭️. The research was conducted to study the use of enzymatic and ➕ microwave hydrolysis to induce the antioxidant activity ⚽️ of fish 🎣- viscera hydrolysates. Two 2️⃣ kinds of fish 🎣, i.e. tuna and ➕ sardine, were utilized in the research. Tuna-viscera microwave hydrolysate was proven to exhibit the highest antioxidant activity ⚽️, followed by tuna-viscera enzymatic hydrolysate, sardine-viscera enzymatic hydrolysate and ➕ sardine-viscera microwave hydrolysate. These hydrolysates generally poses higher antioxidant activity ⚽️ compared to a 4️⃣0️⃣ IU vitamin E.

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