Gels from silver carp (Hypophthalmichthys molitrix) surimi were obtained using microwave (MW) heating (15. W/g power intensity for 20-80. s) at different levels of salt (0. g/100. g, 1. g/100. g, or 2. g/100. g). And the gel heated by MW was compared with the gel obtained by conventional water-bath heating (85 °C for 30. min). The gel strength increased when the salt level was increased. The mechanical and functional properties of non-salted, low-salt and regular-salt products were improved by MW heating for 60. s and 80. s, significantly (p< ...
