Journal article no. 95–07–159 of the Kentucky Agricultural Experiment Station. This research was supported by a CSRS/USDA National Initiative Research grant, under Agreement Grant No. 94–37500–0051.
Gelation of Beef Heart Surimi as Affected by Antioxidants
Version of Record online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 4, pages 707–711, July 1996
How to Cite
SRINIVASAN, S. and XIONG, Y. L. (1996), Gelation of Beef Heart Surimi as Affected by Antioxidants. Journal of Food Science, 61: 707–711. doi: 10.1111/j.1365-2621.1996.tb12186.x
- Issue online: 26 AUG 2006
- Version of Record online: 26 AUG 2006
- Ms received 10/8/95; revised 12/23/95; accepted 1/26/95.
- beef-heart surimi;
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.