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BACKGROUND Fish is an essential source of nutrients for human nutrition due to the composition of proteins, vitamins, minerals, among other nutrients. Enzymatic hydrolysis represents an alternative for the use of by-products of the aquaculture industry. OBJECTIVE We propose to evaluate the effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity of red tilapia (Oreochromis spp.) viscera hydrolysates. METHODS The effect of stirring speed, temperature, and i
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