Table 2.

Effects of the different heating methods on LF NMR spin–spin relaxation time (T₂), peak proportion, WHC and moisture content in shrimp surimi gels.

Heating methods	T₂ relaxation time distribution (ms)			Proportion of T₂ relaxation time peak area (%)			WHC (%)	Moisture content (g/100 g)
Heating methods	T₂₁	T₂₂	T₂₃	P₂₁	P₂₂	P₂₃	WHC (%)	Moisture content (g/100 g)
WB + WB	0.280 ± 0.007^a	67.475 ± 0.098^a	1162.322 ± 1.576^a	5.256 ± 0.007^a	77.784 ± 0.224^c	16.961 ± 0.230^a	65.97 ± 1.23^d	80.66 ± 2.03^a
US + WB + WB	0.261 ± 0.081^a	51.114 ± 0.090^b	821.434 ± 0.400^b	5.388 ± 0.105^a	80.095 ± 0.149^b	14.518 ± 0.071^b	83.58 ± 1.09^b	75.80 ± 3.10^a
WB + MW	0.261 ± 0.037^a	41.504 ± 0.024^c	505.263 ± 0.294^c	3.971 ± 0.142^b	93.528 ± 0.092^a	2.501 ± 0.051^c	77.97 ± 0.82^c	67.69 ± 0.15^b
US + WB + MW	0.261 ± 0.082^a	23.817 ± 0.016^d	289.942 ± 0.015^d	4.077 ± 0.210^b	93.649 ± 0.216^a	2.274 ± 0.007^c	86.32 ± 0.55^a	66.90 ± 4.50^b

Note: Different lowercase letters indicate significant differences among different heating methods (P < 0.05).