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This study investigated the effects of pressure treatment on the gel characteristics and gel formation mechanism of bighead carp surimi gels. Bighead carp surimi and isolated actomyosin were subjected to various pressures (100, 200, 300, 400, and 500 MPa) at 25°C for 30 min. Compared to traditional two‐step heat‐treated gels, gels treated at pressures above 300 MPa exhibited less hardness and chewiness...
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