Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross‐linking

• Published in: Journal of texture studies Vol. 51; no. 2; pp. 333 - 342
• Main Authors: Jiang, Di, Bai, Ying, He, Baoyu, Sui, Yue, Dong, Xiufang, Yu, Chenxu, Qi, Hang
• Format: Journal Article
• Language: English
• Published: Hoboken, USA John Wiley & Sons, Inc 01.04.2020
• Subjects: Animals; cross‐linking; Fish Products; Food Handling; gel properties; Gels; mackerel mince; Perciformes; phlorotannin extracts (PTE); sporophyll of Undaria pinnatifida; Tannins - pharmacology; Ultraviolet Rays; Undaria; UVA irradiation; mackerel mince; UVA irradiation; cross-linking; phlorotannin extracts (PTE); gel properties; sporophyll of Undaria pinnatifida

The effects of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different concentration (0, 1.6, 8, and 40 mg/g protein) with and without ultraviolet A (UVA) irradiation treatment on gel properties of mackerel (Scomberomorus niphonius) mince (MM) were investigated. The r...