Parts
Time (h)
Increase in Protein Yield (%)
Whole fish
1
20.11
2
25.91
3
18.00
4
14.01
Head
1
3.35
2
12.57
3
12.62
4
13.95
Frame
1
3.13
2
18.72
3
18.62
4
20.29
Fins, Tail, Skin and Gut
1
39.04
2
43.52
3
40.50
4
30.01
Table 7:
The increase in protein yield as a result of increase in enzyme concentration from 0.5 to 2%.
