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The effects of high pressure processing (HPP) on the water-binding capacity and texture profile (TPA) of salt-soluble meat protein (SSMP) containing 0.2% CaCl 2 and 0.6% κ-carrageenan (SSMP-CK) gels were investigated. The results showed that 300–400MPa improved water-binding capacity and decreased TPA parameters of SSMP-CK gels (P<0.05), while 100MPa could increase hardness and chewiness...
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