The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (<i>Pollachius virens</i>)

Abstract

It is feasible to develop value-added FPP from saithe surimi using spray- and freeze-drying processes, but freeze-dried FPP containing lyoprotectant had superior functional properties and stability compared with spray-dried sample. Both products might be used as functional protein ingredients in various food systems.