Valorization of Malaysian fish sausage (Keropok Lekor) by-products into bioactive fish protein hydrolysate by Bacillus licheniformis fermentation: influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities

• Main Authors: Abd Rashid, Nur Yuhasliza, Indran, Santhiya Ravi, Abdul Manan, Musaalbakri, Pa’ee, Khairul Faizal, Saari, Nazamid, Faizal Wong, Fadzlie Wong
• Format: Article
• Published: Springer Science and Business Media 2024
• Online Access: http://psasir.upm.edu.my/id/eprint/112058/; https://link.springer.com/article/10.1007/s12649-024-02430-6

The Malaysian fish sausage industry, Keropok Lekor (KL), generates large amounts of by-products (FBs), that are underutilised and inappropriately disposed of, resulting in negative environmental implications. This study aimed to transform the FBs into bioactive fish protein hydrolysate (FPH) via the...