Color and texture of surimi-like gels made of protein isolate extracted from catfish byproducts are improved by washing and adding soy whey.
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DOI: 10.1111/1750-3841.16229
Abstract: Protein extraction from catfish byproducts has been proven economically and technically feasible. However, the gel prepared from protein isolate was dark and lacked elasticity. Byproduct mince washing and application of soy whey were adopted in… read more here.
Keywords: catfish byproducts; protein isolate; soy whey; soy ... See more keywords