Effects of Freeze-Thaw Cycles on Gel-Forming Ability and Protein Denaturation in Alaska Pollock Frozen Surimi

Figure 3

Relationship between breaking strength and gel stiffness of suwari gel prepared from each frozen surimi sample. L value indicates the approximate length of the straight line from the minimum point to the maximum point. Minimum point and maximum point were defined as the shortest distance and longest distance from the origin, respectively.

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