Parts
Enzyme concentration (%)
Increase in Protein Yield (%)
Whole Fish
0.5
47.59
1.0
50.82
2.0
40.09
Head
0.5
16.45
1.0
21.72
2.0
28.39
Frame
0.5
22.64
1.0
24.74
2.0
45.50
Fins, Tail, Skin and Gut
0.5
31.95
1.0
27.59
2.0
23.36
Table 8:
The increase in protein yield as a result of increase in reaction time from 1 to 4 h.
