Fish protein hydrolysates: proximate composition, amino acid composition, antioxidant activities and applications: a review.

By M. Chalamaiah, B. Kumar, R. Hemalatha, T. Jyothirmayi. Food Chemistry, 2012

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Insect and fish by-products as sustainable alternatives to conventional animal proteins in animal nutrition (2020, background): “Moreover, numerous FPH seemed to improve the protein digestibility, particularly due to the high content of short peptides and free amino acids which are palatable and more readily absorbed (Chalamaiah et al. 2012).”
Dietary supplementation of marine protein hydrolysates in fish-meal based diets for red sea bream (Pagrus major) and olive flounder (Paralichthys olivaceus) (2015, methodology): “With the aim of using these by-products, enzymatic hydrolysis has been employed as one of the promising ways for conversion of fish by-products into acceptable formswith improved quality and functional characteristics (Chalamaiah et al., 2012; Gildberg, 1993; Shahidi, 1994).”
Nutritional Value of Fish: Lipids, Proteins, Vitamins, and Minerals (2018, background): “But, due to the undesirable fishy odor and flavor they have been earlier mostly used in animal nutrition (Kristinsson and Rasco, 2000; Chalamaiah et al., 2012).”
Enzymatic fish protein hydrolysates in finfish aquaculture: a review (2020, background): “…by dietary inclusion of FPH may be due to their higher absorption rate (Hevrøy et al. 2005; Liang et al. 2006; Kotzamanis et al. 2007; Zheng et al. 2012; Zheng et al. 2013a), as the functional properties of the supplementary proteins are improved by hydrolysis processes (Chalamaiah et al. 2012).”