Functional Stability of Antioxidant-washed, Cryoprotectant-treated Beef Heart Surimi During Frozen Storage |
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Authors: | BAOWU WANG YOULING L. XIONG |
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Affiliation: | Authors Wang and Xiong are with the Dept. Of Animal Sciences, Food Science Section, Univ. of Kentucky, Lexington, KY 40546–0215. |
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Abstract: | Beef heart surimi was prepared in the presence or absence of propyl gal late and blended with or without cryoprotectants (sorbitol, sucrose) prior to frozen storage at 15°, 29°, and 70°C up to 52 wk. Protein solubility, gelling characteristics, water-holding capacity, cooking yield, and emulsifying properties decreased during storage at 15° and 29°C for control surimi (without cryoprotectants). Propyl gallate alone did not influence functionality changes. However, functional properties were largely protected by cryoprotectants as well as at 70°C independent of cryoprotectants. Thus, unless extremely low temperatures are used, beef heart surimi subjected to long-term cryogenic storage should be mixed with cryoprotectants and antioxidants to preserve functionality. |
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Keywords: | beef heart surimi antioxidant cryoprotectant protein functionality |
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