Table 3.

Effect of different heating methods on chemical interactions (g/L) and solubility (%) of shrimp surimi gels.

Heating methods	Ionic bonds (g/L)	Hydrogen bonds (g/L)	Hydrophobic interactions (g/L)	Disulfide bonds (g/L)	Solubility (%)
WB + WB	0.144 ± 0.046^a	0.097 ± 0.029^a	0.031 ± 0.006^c	0.028 ± 0.007^d	84.92 ± 0.69^a
US + WB + WB	0.021 ± 0.002^b	0.055 ± 0.012^b	0.118 ± 0.055^b	0.163 ± 0.087^c	80.45 ± 0.46^b
WB + MW	0.050 ± 0.008^b	0.030 ± 0.006^bc	0.121 ± 0.003^b	1.378 ± 0.018^b	65.97 ± 0.91^c
US + WB + MW	0.013 ± 0.003^b	0.009 ± 0.003^c	0.285 ± 0.018^a	1.516 ± 0.036^a	79.35 ± 2.02^b

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