The rheological parameters (elastic modulus G′, viscous modulus G″, and tan δ) of unwashed mince and surimi pastes were tested using a HAAKE MARS 60 Rheometer (Thermo Fisher Scientific Inc., Yokohama, Japan) from 10 to 90 °C at a rate of 2 °C per min, as described by Somjid et al. [4 (link)].
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