“…In addition, due to intense heat and pressure, this process diminishes the product's functionality (Petrova et al, 2018;Zamora-Sillero et al, 2018). On the other hand, alkali hydrolysis uses calcium, sodium, or potassium hydroxide as alkaline agents to divide (Melgosa et al, 2020;Petrova et al, 2018;Shen et al, 2021;Surasani, 2018) Mackerel whole body Recovered protein 49.48% with HCl 0.1 M (Álvarez et al, 2018) Baltic herring whole body Protein yield 30.0% at pH 2.5 (Nisov et al, 2022) Cod (head, tail, bones) (Álvarez et al, 2018;Melgosa et al, 2020;Petrova et al, 2018;Shen et al, 2021;Surasani, 2018;Villamil et al, 2017;Zamora-Sillero et al, 2018) Mackerel DH 12.6% (Nikoo et al, 2021a) Enzymatic hydrolysis: Bui et al, 2021;Mongkonkamthorn et al, 2020;Saidi et al, 2018;Zhang et al, 2019b) • High specificity (Ghorbel-Bellaaj et al, 2018;Guo et al, 2019;Mechri et al, 2020;Nugroho et al, 2020;Rajendran et al, 2018) • Bacterial growth Fisheries and Aquatic Sciences protein molecules. In contrast to acidic hydrolysis, alkali hydrolysis requires a less extreme working environment, for instance 54℃ (Melgosa et al, 2020;Petrova et al, 2018).…”