Experimental data of manuscript Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates [DATASET]

FQ Lung: Proximate composition and physicochemical parameters of porcine lung DH Lung: Degree of hydrolysis by OPA method expressed in % for porcine lung hydrolyzates. Taste related substances lung: Compilation of free and total amino acids (mg amino acid/g Lung) and total nucleotides (mg nucleotide/100g lung) of porcine lung hydrolyzates. ABTS Lung: ABTS results (TEAC values) of porcine lung hydrolyzates DPPH Lung: DPPH results (% inhibition) of porcine lung hydrolyzates. FRAP Lung: FRAP results (Abs 700nm) of porcine lung hydrolyzates. ORAC lung: ORAC results (mmol trolox/g wet matter) of porcine lung hydrolyzates. FCP Lung: Ferrous ion chelating activity (% Chelation) of porcine lung hydrolyzates. Peptidomic Lung: Compilation of peptidomic and in silico results of porcine lung hydrolyzates.