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

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 results indicated that both the breaking force and water‐holding capacity (WHC) of the MM gel increased with addition of PTE, and the highest...