“…Fish protein hydrolysates are a source of bioactive compounds and have shown antioxidant activity (Bougatef et al, 2010(Bougatef et al, , 2016Jang et al, 2016;Je et al, 2015), antihypertensive activity (Aissaoui et al, 2017;Borges-Contreras et al, 2019;Korczek et al, 2018), and antiproliferative activity (Alemán et al, 2011;Gómez et al, 2019;Hsu et al, 2011). The enzymatic hydrolysis of fish proteins has also shown relevance in the food industry because it promotes functional properties such as emulsifying capacity, solubility, water and oil holding capacity, and foaming capacity compared to non-hydrolyzed protein (Alahmad et al, 2022;Vásquez et al, 2022).…”