Antioxidant activity of hydrolysates obtained from scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannai Ino) muscle

► The hydrolysates prepared from scallop and abalone muscle showed significant antioxidant capacity. ► Limited hydrolysis of proteins could increase the antioxidant activity, but extensive hydrolysis could reduce it. ► Low-quality shellfish seems to be a good potential source of antioxidant peptides.