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

<div>Changes in breaking strength and breaking strain of direct and/or two-step heated gel prepared from each frozen surimi during the setting time at 20°C. Error bar indicates standard deviation.</div>

Journal of Food Quality

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Figure 4

Figure 4: Effects of Freeze-Thaw Cycles on Gel-Forming Ability and Protein Denaturation in Alaska Pollock Frozen Surimi 