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The effect of high pressure processing (HPP) on properties of duck muscle gels (DMG) containing 1% curdlan was investigated. The application of >300MPa could result in the decrease of cooking loss of DMG in water binding capacity, the increase of L value and the decrease of a value and b value in color, the increase of hardness, springiness, cohesiveness and chewiness in textural parameters (P<0...
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