Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants

► Lipid oxidation during hydrolysis was associated with fishy odour/flavour. ► Freshness of fish affected sensory properties of protein hydrolysate. ► Use of mixed antioxidants retarded fishy odour/flavour in hydrolysate.