Chemical interactions and rheological properties of hairtail (Trichiurus haumela) surimi: Effects of chopping and pressure

Abstract 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.