Optimization of protein recovery from Atlantic salmon (<i>Salmo salar</i>) head and backbone by response surface methodology and characterization of functional properties and nutritional value.

J Food Sci Technol · 2026 · PMC13013750 · PMID 41889565

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an increasing trendno p-value reported

The measurements indicated that the salmon backbone protein hydrolysates showed high solubility at all investigated pHs, with an increasing trend with an increasing pH.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Optimization of protein recovery from Atlantic salmon (&lt;i&gt;Salmo salar&lt;/i&gt;) head and backbone by response surface methodology and characterization of functional properties and nutritional value.

The sentences

Optimization of protein recovery from Atlantic salmon (<i>Salmo salar</i>) head and backbone by response surface methodology and characterization of functional properties and nutritional value.