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Functionality Changes in Oxidatively/Antioxidatively Washed Beef‐Heart Surimi During Frozen Storage
Author(s) -
Parkington J.K.,
Xiong Y.L.,
Blanchard S.P.,
Xiong S.
Publication year - 2000
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.1365-2621.2000.tb13589.x
Subject(s) - chemistry , cryoprotectant , propyl gallate , food science , sodium , phosphate buffered saline , phosphate , food preservation , buffer (optical fiber) , shelf life , chromatography , biochemistry , organic chemistry , cryopreservation , antioxidant , fishery , embryo , biology , telecommunications , computer science
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.