The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper ( Lutjanus vitta)

Different pretreatments of mince from brownstripe red snapper ( Lutjanus vitta) including 1) washing; 2) membrane separation; 3) washing followed by membrane separation and 4) membrane separation followed by washing were conducted prior to hydrolysis. Among the resulting minces, that subjected to membrane separation with subsequent washing (MS/W) contained the lowest remaining myoglobin content, phospholipid content, heme iron and non-heme iron contents ( p