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In this study, the textural properties and micromechanism of yellowtail seabream (Parargyrops edita, Sparidae) surimi, with and without Chinese oak silkworm pupa homogenate (SPH), were investigated at different levels. The fresh, freeze‐dried, and oven‐dried SPH all showed a gel‐enhancing ability in suwari (40/90 °C) and modori (67/90 °C) gels, in a concentration‐dependent manner. Though the drying...
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