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

Figure 5

Relationship between breaking strength and gel stiffness of direct and/or two-step heated gel prepared from each frozen surimi sample. The L value indicates the approximate length of the straight line from the minimum point to the maximum point. Minimum point and maximum point are defined in Figure 3.

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