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Raman spectroscopy was used to study the in situ protein structure in raw and salted surimi from Pacific whiting, and in gels formed by setting (32°C), cooking (86°C) or setting followed by cooking. The set-cooked gel had a better gel strength and fold score than the gels which were only set or cooked. Large increases in relative intensity of a band near 530 cm -1 in the cooked and...
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