Enhancement of gel properties of Scomberomorus niphonius myofibrillar protein using phlorotannin extracts under UVA irradiation

The effect of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida ) added at different levels (0, 25, 125, 625 µmol/g protein) on the gel properties of mackerel ( Scomberomorus niphonius ) myofibrillar protein (MP) was studied with and without ultraviolet A (UVA) irradiation. The results showed that the gel strength and cooking yield increased in a PTE dose‐dependent manner, and at the level of 625 µmol/g protein PTE, the highest...