[1] Tacon, A.G.J. and Metian, M., 2008. Global overview on the use of fish meal and fish oil in industrially compounded aquafeeds: Trends and future prospects, Aquaculture, 285: 146-158
[2] FAO, 2019. Fishery and aquaculture statistics. Food and Agriculture organization of the United Nations. Pp. 108.
[3] Iran Fisheries Organization Statistics Yearbook. 1392-1397. Deputy of planning and Resource Management. Pp: 33. (in Persian)
[4] Mesbah, M., Mohammadi, G.A., Khajeh, Gh. and Mombenni, A., 2017. Evaluation of physical and biochemical characteristics of farmed common carp melt of Khuzestan province in winter season. Iranian Veterinary Journal, 12(4): 109-117. (in Persian)
[5] De Quadros, C.D.C., Lima, K.O., Bueno, C.H.L., Santos Fogaça, F.H.D., Da Rocha, M. and Prentice, C., 2019. Evaluation of the antioxidant and antimicrobial activity of protein hydrolysates and peptide fractions derived from Colossoma macropomum and their effect on ground beef lipid oxidation. Journal of Aquatic Food Product Technology, 28(6): 677–688
[6] Kittiphattanbawon, P., Benjakil, S., Visessanguan, W. and Shahidi, F., 2012. Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in modelsystems. Food Chemistry, 135: 1118–1126.
[7] Sai-Ut, S., Benjakul, S., Sumpavapol P. and Kishimura, H., 2014. Optimization of gelatinolytic enzyme production by B. amyloliquefaciens sp. H11 through Plackett–Burman design and response surface methodology. International Aquatic Research, 6(1): 1-11
[8] Prihanto, A.A., Nurdiani, R. and Bagus, A.D., 2019. Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head. PeerJ, 7: 1-16.
[9] Hapsari N. and Welasi, T., 2013. Utilization of fish by product as biofertilizer. Jurnal Teknik Lingkungan, 2(1):1–6.
[10] Liaset, B., Julshamn, K. and Espe, M., 2003. Chemical composition and theoretical nutritional evaluation of the produced fractions from enzymic hydrolysis of salmon frames with protamex™. Process Biochemistry, 38(12): 1747-1759.
[11] Rajapakse, N, Jung, W.K, Mendis, E., Moon, S.H. and Kim S.K., 2005. A novel anticoagulant purified from fish protein hydrolysates inhibits factor XIIa and platelet aggregation. Life Science, 76 (22): 2607‐2619.
[12] Shahidi, F. and Zhong, Y., 2008. Bioactive peptides. The Journal of AOAC International, 91(4): 914‐31.
[13] Jiang, H., Tong, T., Sun, J., Xu, Y., Zhao, Z.H. and Liao, D., 2014. Purification and characterization of antioxidative peptides from round scad (Decapterus maruadsi) muscle protein hydrolysates. Food Chemistry, 154(1): 158‐63.
[14] Centenaro, G.S., Salas-Mellado, M., Pires, C., Batista, I., Nunes, M.L. and Prentice, C., 2014. Fractionation of Protein Hydrolysates of Fish and Chicken Using Membrane Ultrafiltration: Investigation of Antioxidant Activity. Applied Biochemistry and Biotechnology, 172(6): 2877-2893.
[15] Safari, R., Motamedzadegan, A., Ovissipour, M., Regenstein, J.M., Gildberg, A. and Rasco, B., 2009. Use of hydrolysates from yellowfin tuna (Thunnus albacares) heads as a complex nitrogen source for lactic acid bacteria. Food and Bioprocess Technology, 5(1): 73-79.
[16] Kim, J. and Kim, S.K., 2013. Bioactive peptides from marine sources as potential anti-inflammatory therapeutics. Current Protein and Peptide Science, 14(3): 177-182.
[17] Ovissipour, M., Benjakul, S., Safari, R. and Motamedzadegan, A., 2010. Fish protein hydrolysates production from yellowfin tuna (Thunnus albacares) head using Alcalase and Protamex. International Aquatic Research, 2: 87-95.
[18] Ovissipour, M., Rasco, B., Shiroodi, S.G., Modanlow, M., Gholami, S. and Nemati, M., 2012a. Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases. Journal of the Science of Food and Agriculture, 93(7): 1718–1726.
[19] Ovissipour, M., Safari, R., Motamedzadegan, A. and Shabanpour, B., 2012b. Chemical and biochemical hydrolysis of Persian sturgeon (Acipenser persicus) visceral protein. Food and Bioprocess Technology, 5(2): 460-465.
[20] Asgharnia, M., Yeganeh, S., Jafarpour S.A. and Safari, R., 2018. Production of protein hydrolysate by chemical method from Silver Carp (Hypophthalmichthys molitrix) viscera and its application as a culture media for Pseudomonas aeruginosa. Journal of Fisheries Science and Technology. 7(2):101-107. (in Persian)
[21] Kristinsson, H.G. and Rasco, B.A., 2000. Fish protein hydrolysates: production, biochemical, and functional properties. Critical Reviews in Food Science and Nutrition, 40(1): 43-81.
[22] Kim, D.C., Chae, H.J. and In, M.J., 2004. Existence of stable fibrin-clotting inhibitor in salt-fermented anchovy sauce. Journal of Food Composition and Analysis, 17(1): 113-118.
[23] Esmaeili Kharyeki, M., Rezaei, M., Khodabandeh, S. and Motamedzadegan, A., 2018. Antioxidant activity of protein hydrolysate in Skipjack tuna head. Journal of Fisheries Science and Technology. 7(1): 57-64 (in Persian)
[24] García-Moreno, P.J., Batista, I., Pires, C., Bandarra, N.M., Espejo-Carpio, F.J., Guadix, A. and Guadix, E.M. 2014. Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species. Food Research International, 65(c): 469-476.
[25] Wiriyaphan, C., Chitsomboon, B. and Yongsawadigul, J., 2012. Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts. Food Chemistry, 132(1): 104-111.
[26] Pezeshk, S., Ojagh, S.M., Rezaei, M. and Shabanpour, B., 2017. Optimization of Protein Hydrolysates with Antioxidant Activity of Viscera Yellowfin Tuna (Thunnus albacares) with the Protamex Enzyme. Iranian Journal of Nutrition Sciences & Food Technology, 12(3): 99-108. (in Persian)
[27] Bernardini, R.D., Harnedy, P., Bolton, D., Kerry, J., O’Neill, E., Mullen, A.M., and Hayes, M., 2011. Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products. Food Chemistry. 124: 1296–1307.
[28] Dong, S-Y., Zhao, Y-H., Xu, D-X., Liu, Z-Y. and Zeng, M-Y., 2013. Assessing the antioxidant activity of the ultrafiltration fractions from silver carp protein hydrolysate by different antioxidant methods. Journal of Aquatic Food Product Technology, 22(6): 573-583.
[29] Halim, N.R.A., Yusof, H.M. and Sarbon, N.M., 2016. Functional and bioactive properties of fish protein hydrolysates and peptides: a comprehensive review. Trends in Food Science and Technology, 51:24–33.
[30] Careri, M. and Mangia, A., 2003. Analysis of food proteins and peptides by chromatography and mass spectrometry. Journal of Chromatography A, 1000: 609–635.
[31] Gao, D., Cao, Y., and Li, H., 2010. Antioxidant activity of peptide fractions derived from cottonseed protein hydrolysate. Journal of the Science of Food and Agriculture, 90: 1855–1860.
[32] Foh, M.B.K., Qixing, J., Amadou, I. and Xia, W.S., 2010. Influence of ultrafiltration on antioxidant activity of tilapia (Oreochromis niloticus) protein hydrolysate. Advance Journal of Food Science and Technology, 2(5): 227-235.
[33] Yeganeh, S., Esmaeili Kharyeki, M. and Ahamdi, H., 2021. Effect of hydrolysis time on the antioxidant activity of Common carp (Cyprinus carpio) head protein hydrolysate. Iranian Scientific Fisheries Journal, 29(6): 29-42.
[34] Mishra, K., Ojha, H. and Chaudhury, N.K., 2012. Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results. Food Chemistry, 130: 1036-1043.
[35] Alemán, A., Giménez, B., Montero, P. and Gómez-Guillén, M.C., 2011. Antioxidant activity of several marine skin gelatins. LWT-Food Science and Technology, 44(2): 407-413.
[36] Shimada, T., Fujikawa, K., Yahara, K. and Nakamura, T., 1992. Antioxidant properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry, 40: 945–948.
[37] Yang, P., Ke, H., Hong, P., Zeng, S. and Cao, W., 2011. Antioxidant activity of big eye tuna (Thunnus obesus) head protein hydrolysate prepared with alcalase. Internatinal Journal of Food Sciance and Technology, 46: 2460-2466.
[38] Bougatef, A., Nedjar-Arroume, N., Manni, L., Ravallec, R., Barkia, A., Guillochon, D. and Nasri, M., 2010. Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins. Food Chemistry, 118: 559–565.
[39] Chalamaiah, M., Hemalatha, R. and Jyothirmayi, T., 2012. Fish protein hydrolysates: proximate composition, amino acid composition, antioxidant activities and applications: a review. Food Chemistry, 135(4): 3020-3038.
[40] Jun, S.Y., Park, P.J., Jung, W.K. and Kim, S.K., 2004. Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. European Food Research and Technology, 219(1): 20-26.
[41] Je, J.Y., Qian, Z.J., Byun, H.G. and Kim, S.K., 2007. Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis. Process Biochemistry, 42(5): 840-846.
[42] Ren, J., Zhao, M., Shi, J., Wang, J., Jiang, Y., Cui, C., Kakuda, Y. and Xue, S.J., 2008. Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chemistry, 108: 727–736.
[43] Lahart, N.O., Callaghan, Y., Aherne, S.A., O’Sullivan, D., FitzGerald, R.J. and O’Brien, N.M., 2011. Extent of hydrolysis effects on casein hydrolysate bioactivity: Evaluation using the human Jurkat T cell line. International Dairy Journal, 21(10): 777- 82.
[44] Xiu‐xia, L., Lu‐jia, H. and Long‐jian, C., 2008. In vitro antioxidant activity of protein hydrolysates prepared from corn gluten meal. Journal of the Science of Food and Agriculture, 88(9): 1660-6.
[45] Bougatef, A., Hajji, M., Balti, R., Lassoued, I., Triki-Ellouz, Y., and Nasri, M., 2009. Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases. Food Chemistry, 114(4): 1198–1205.
[46] Wu, H.C., Chen, H.M. and Shiau, C.Y., 2003. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Research International, 36(9-10): 949-957.
[47] You, L., Zhao, M., Regenstein, J.M. and Ren, J., 2010. Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry. Food Research International, 43: 1167–1173.
[48] Chabeaud, A., Dutournié, P., Guérard, F., Vandanjon, L. and Bourseau, P., 2009. Application of response surface methodology to optimise the antioxidant activity of a saithe (Pollachius virens) hydrolysate. Marine Biotechnology, 11: 445–455.
[49] Kong, B., and Xiong, Y. L., 2006. Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. Journal of Agricultural and Food Chemistry, 54: 6059–6068.
[50] Nalinanon, S., Benjakul, S., Kishimura, H. and Shahidi, F., 2011. Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna. Food Chemistry, 124(4): 1354-1362.
[51] Chai, T.T., Tong, S.R., Law, Y.C., Ismail, N.I.N. and Wong F.C., 2015. Anti-oxidative, metal chelating and radical scavenging effects of protein hydrolysates from blue-spotted stingray. Tropical Journal of Pharmaceutical Research, 14(8): 1349–1355.