| abstract |
The present invention relates to a surimi analogue to which whey protein is added, and a method for preparing the same, and more particularly to a surimi analogue improved in gel strength and quality produced by adding whey protein after extracting myofibrillar protein from meat. will be.n n n According to the present invention, the addition of whey protein may be used to improve the quality of firmness, cohesiveness, elasticity, and the like in the preparation of surimi analogs using myofibrillar protein extracted from meat. In particular, it has a great effect on improving gel strength, which is one of the important physical properties of Surimi analog. |