Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel

► Lipid oxidation was associated with fishy odour in protein hydrolysate. ► Combined pretreatments could lower fishy odour in protein hydrolysate. ► Hydrolysate from pretreated Indian mackerel mince could be added to milk up to 0.2%.