Improvement of the functionality of minced mackerel by hydrolysis and subsequent lactic acid bacterial fermentation

The muscle protein was hydrolyzed by the proteases from Aspergillus oryzae and fermented by lactic acid bacteria (LBA) in order to improve functionality and add nutritional value to mackerel. The findings suggest that the enhancement of cell viability and antioxidative ability could be substantially improved after hydrolysis and 12 h of LAB fermentation.