Gelation of Beef Heart Surimi as Affected by Antioxidants |
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Authors: | SUBRAMANIAN SRINIVASAN YOULING L. XIONG |
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Affiliation: | Authors Srinivasan and Xiong are with the Food Science Section, Dept. of Animal Sciences, Univ. of Kentucky, Lexington, KY 40546–0215. Address inquiries to Dr. Y. L. Xiong. |
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Abstract: | Oxidation of proteins (carbonyls) and lipids (TBARS) in beef heart surimi-like materials during preparation and storage (2°C) was inhibited by propyl gallate (0.02%) or α-tocopherol (0.2%). Inhibition of oxidation did not affect surimi gel property (storage modulus, G'). Storage promoted oxidation of proteins in 0.2% ascorbate-washed mince, leading to increases in peak (~ 55°C) and final (70°C) G' of thermally induced surimi gel. Protein carbonyls in stored surimi and its sol (salted), as well as TBARS of the sol, strongly correlated with both peak and final G of gels. Incorporation of tripolyphosphate into washed mince promoted gelation whether the surimi-like material was oxidized or not. |
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Keywords: | beef-heart surimi protein lipid oxidation gelation |
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