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SummaryBiogels and bio-hybrid gels were prepared from myofibril of fish and their properties were evaluated. The muscular protein used was extracted from fish meat. After washing and centrifugal separation, the muscular protein was mixed with 3 wt % of NaCl and the gels were prepared by heating the mixtures from 50 to 90 °C. The bio-hybrid gels were prepared from fish protein gel and poly(vinyl alcohol)...