Table 1.

Different heating methods to prepare shrimp surimi gels.

Heating methods	Description
WB + WB	Water bath heated for 20 min at 40 °C and then water bath heated for 30 min at 90 °C.
US + WB + WB	Ultrasonically treated (frequency was 20 kHz, power was 360 W) for 20 min, water bath heated for 20 min at 40 °C, and then water bath heated for 30 min at 90 °C.
WB + MW	Water bath heated for 20 min at 40 °C and then microwave heated for 120 s (24 s on and 24 s off) under 10 W/g power (frequency was 2450 MHz).
US + WB + MW	Ultrasonically treated (frequency was 20 kHz, power was 360 W) for 20 min, water bath heated for 20 min at 40 °C and then microwave heated for 120 s (24 s on and 24 s off) under 10 W/g power (frequency was 2450 MHz).