Edible green seaweed, Ulva intestinalis as an ingredient in surimi-based product: chemical composition and physicochemical properties

This study aimed to investigate the chemical composition and physicochemical properties of Ulva intestinalis and its potential application in surimi fortification. Compositional analysis showed that U. intestinalis powder was high in minerals (19%), protein (13.5%), and carbohydrate (57%), but low in lipid (2.7%), though the fatty acid profile comprised appreciable amounts of unsaturated fatty acids (49%) with docosahexaenoic to be the highest...