The effects of different phenolic compounds (Epigallocatechin gallate, EGCG; Catechin, CC; Tannic acid, TA) at different phenol hydroxyl concentrations on the gel strength, water holding capacity (WHC), water distribution, and micro-morphology of surimi gels were investigated. Breaking force and deformation of surimi gels treated with EGCG, CC, and TA were increased by 20%, 15%, 12% and 14%, 7%, 4%, compared with untreated surimi gel. Polyphenols increased the WHC of surimi gels and induced the conversion of α-helix to β-sheet in proteins, wh...
