Abstract
The article presents studies on the justification of the most effective technological modes of enzymatic hydrolysis of secondary fish cutting products by the enzyme preparation Collagenase. The optimal duration of enzymatic hydrolysis was established, which is 16 hours for skin fermentolysates, 24 hours for scales fermentolysates and 36 hours for fins fermentolysates. The molecular weights of the protein zones of the obtained fermentolysates are determined, which are mainly represented by low molecular weight digestible proteins with a molecular weight of 13 to 33 kD, which indicates the high availability and degree of protein destruction by human gastrointestinal tract enzymes (from 92.39 to 96.87%).
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