“…Following the principle of enhancing moisture–protein and protein–protein interactions, HPP can induce protein denaturation, aggregation, and gelation and subsequently improve the gel properties (Truong, Buckow, Stathopoulos, & Nguyen, ). Truong, Buckow, Nguyen, and Furst () showed that HPP (300, 400, and 500 MPa/10 min/4°C) improved the heat‐induced (90°C/30 min) gelation of unwashed protein from barramundi minced muscle with reduced NaCl percentage of 1.5% (w/w). Compared with cooked‐only gels, a substantial improvement in the mechanical and sensory properties of low‐salt (0.3%, w/w) Alaska pollock surimi gels was observed when treated with 300 MPa at 10°C for 10 min prior to cooking at 90°C for 30 min (Cando et al, ).…”