Formation of Oxidative Compounds during Enzymatic Hydrolysis of Byproducts of the Seafood Industry
Round 1
Reviewer 1 Report
I considere that the manuscript is clear, organized and has a correct sequence. Therefore, It is a manuscript with aptitud for publicaction.
Author Response
Dear Reviewer
Thanks so much for your valuable evaluation of the manuscript and your encouraging us. The final file revised is attached.
Author Response File: 
Author Response.pdf
Reviewer 2 Report
No new and no original information
Author Response
Dear reviewer
Thanks so much for your comments. We have considered all reviewers comments and revised manuscript.
Author Response File: Author Response.pdf
Reviewer 3 Report
This is a fine review devoted to the formation of oxidative compounds during the production of fish/seafood protein hydrolysates. This review is very interesting, it is well written, well structured and the references are very adequate, so only minor changes are needed in this regard. My main concerns refer to:
1: In page 2, lines 75-76, the total sum of percentages for salmon by-products is 71% (27% head, 27% trimmings,…), is it correct?. To be honest, I though it is excessive.
2: In page 2, line 76, to complete the reference “…and 9% skins [ref]…”.
3: In page 2, line 81, to complete the reference “…flavor in FPH [3, ???]…”.
4: In page 3, line 97, to include “chitin” as compound to obtain from shrimp exoskeleton.
5: In page 6, line 229, to separate “andinfluences”.
6: In page 7, line 233, “By-products” writes in lower case.
7: In page 7, line 241, “formation of trimethylamine (TMA)”.
Author Response
This is a fine review devoted to the formation of oxidative compounds during the production of fish/seafood protein hydrolysates. This review is very interesting, it is well written, well structured and the references are very adequate, so only minor changes are needed in this regard. My main concerns refer to:
Thanks so much for your valuable comments and encouragement over this manuscript. We have responded to queries and corrected them in the text, indicated as red color.
1: In page 2, lines 75-76, the total sum of percentages for salmon by-products is 71% (27% head, 27% trimmings,…), is it correct?. To be honest, I though it is excessive.
Thanks so much. Yers, you are right. This sentence is deleted.
2: In page 2, line 76, to complete the reference “…and 9% skins [ref]…”.
Added.
3: In page 2, line 81, to complete the reference “…flavor in FPH [3, ???]…”.
Added.
4: In page 3, line 97, to include “chitin” as compound to obtain from shrimp exoskeleton.
Added.
5: In page 6, line 229, to separate “andinfluences”.
Corrected.
6: In page 7, line 233, “By-products” writes in lower case.
Revised.
7: In page 7, line 241, “formation of trimethylamine (TMA)”.
Revised.
Author Response File: Author Response.pdf
Reviewer 4 Report
This manuscript compiles a lot of information related to the utilization of by-products of the seafood industry, especially as a source of protein and other compounds. However, some parts need to be revised to avoid misunderstanding by the reader. Please have a look at the attachment for more details. This manuscript can be accepted after minor revision.
Comments for author File: Comments.pdf
Author Response
Dear Reviewer
Thanks so much for your valuable comments that improved the quality of the manuscript. We have revised the text accordingly, indicated as red color.
Author Response File: Author Response.pdf
Round 2
Reviewer 2 Report
does not contain enough new information
Author Response
Dear Reviewer
Hello. We have revised the R2 manuscript and the changes made are highlighted as red color.
Author Response File: Author Response.pdf
