Hairtail surimi was treated with high hydrostatic pressure (HHP) and heating, and the gel network structure, gel strength and water holding capacity were studied. The best gel properties were observed with HHP at 350 MPa for 8 min (350/8), and HHP after chopping was beneficial to the formation of the gel network. Changes in hydrophobic interactions may be an important factor leading to different gel properties with different processing sequences. The suwari treatment of the 350/8 decreased the thermal stability and elastic modulus of suwari gels, but increased the ability of the surimi gel system to bind water molecules.

中文翻译：

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带尾鱼（Trichiurus haumela）鱼糜的化学相互作用和流变特性：切碎和压力的影响

对带尾鱼糜进行高静水压和加热处理，研究了其凝胶网络结构，凝胶强度和保水能力。使用HHP在350 MPa下进行8分钟（350/8）观察到最佳的凝胶性能，并且切碎后的HHP有利于凝胶网络的形成。疏水相互作用的变化可能是导致具有不同加工顺序的不同凝胶性质的重要因素。350/8的suwari处理降低了suwari凝胶的热稳定性和弹性模量，但增加了鱼糜凝胶系统结合水分子的能力。