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This study examined the changes of water state and gel characteristics of Hairtail surimi during thermal processing including two steps. The results showed that there were four content of water in Hairtail surimi gels. Water‐holding capacity (WHC) and T23 relaxation time of water and gel strength increased from 47.01 to 78.97% and from 64.23 to 51.52 ms, respectively, and whiteness decreased from...
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