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

<div>SDS-PAGE pattern of direct and/or two-step heated gel prepared from each frozen surimi. M, MHC, and AC indicate the protein marker, myosin heavy chain, and actin, respectively.</div>

Journal of Food Quality

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Figure 8

Figure 8: Effects of Freeze-Thaw Cycles on Gel-Forming Ability and Protein Denaturation in Alaska Pollock Frozen Surimi 