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Gelation of Beef Heart Surimi as Affected by Antioxidants
Author(s) -
SRINIVASAN SUBRAMANIAN,
XIONG YOULING L.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb12186.x
Subject(s) - tbars , chemistry , propyl gallate , lipid oxidation , food science , antioxidant , biochemistry , lipid peroxidation
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.