Functionality Changes in Oxidatively/Antioxidatively Washed Beef-Heart Surimi During Frozen Storage

ABSTRACT Beef‐heart surimi prepared using 4 washing solutions (sodium phosphate buffer alone, buffer+NaCl, buffer+propyl gallate, and buffer+sodium tripolyphosphate) and mixed with cryoprotectants was stored at 29°C and analyzed periodically up to 12 mo. All samples showed increases in gelling capac...

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Bibliographic Details
Published in:Journal of food science 2000-08, Vol.65 (5), p.796-800
Main Authors: Parkington, J.K., Xiong, Y.L., Blanchard, S.P., Xiong, S.
Format: Article
Language:English
Subjects:
antioxidant
Antioxidants
Beef
beef heart
Biological and medical sciences
emulsification
Food additives
Food industries
Food science
Frozen foods
Fundamental and applied biological sciences. Psychology
gelation
General aspects
Handling, storage, packaging, transport
Meat and meat product industries
Storage
surimi
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Summary:ABSTRACT Beef‐heart surimi prepared using 4 washing solutions (sodium phosphate buffer alone, buffer+NaCl, buffer+propyl gallate, and buffer+sodium tripolyphosphate) and mixed with cryoprotectants was stored at 29°C and analyzed periodically up to 12 mo. All samples showed increases in gelling capacity during storage, corresponding to oxidative changes in proteins (carbonyls, hydrophobicity). Emulsifying activity of surimi, however, did not change during storage. No major differences were found between washing conditions, but propyl gallate‐washed surimi tended to have the least oxidation and least increase in gel elasticity. Overall, frozen storage not only preserved the shelf life but also enhanced gelation of beef‐heart surimi washed with these solutions.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2000.tb13589.x