*2.2. Protein Hydrolysate*

The fish muscle protein hydrolysate, with a degree of hydrolysis of 5%, was produced using the enzyme Protamex at 50 ◦C and pH 7 as previously described in Lima et al. [24]. The lyophilized hydrolysate was stored at −18 ◦C until use. Hydrolysate characteristics (amino acid profile, Fourier transform infrared spectroscopy, morphological and biological activity) were previously described in Lima et al. [24,25].
