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Inhibition of protein and lipid oxidation in beef heart surimi-like material by antioxidants and combinations of pH, NaCl, and buffer type in the washing media


, : Inhibition of protein and lipid oxidation in beef heart surimi-like material by antioxidants and combinations of pH, NaCl, and buffer type in the washing media. Journal of Agricultural & Food Chemistry 44(1): 119-125

Protein and lipid oxidation and their inhibition by various washing media were monitored during the preparation of beef heart surimi-like material. Lipid oxidation was measured as increases in thiobarbituric acid (TBA)-reactive substances and conjugated dienes, and protein oxidation was determined as formation of protein carbonyls. Water-soluble antioxidant tripolyphosphate (0.2%) and lipid-soluble antioxidants propyl gallate (0.02%) and alpha-tocopherol (0.2%), added to the washing solution, were effective inhibitors of both lipid and protein oxidation. Ascorbate (0.2%) also inhibited lipid oxidation but caused an increase in protein carbonyls. Phosphate buffer (25 mM NaH-2PO-4/ Na-2HPO-4), high final pH (7.0) of surimi pellet, and the presence of salt (0.1 M NaCl) all inhibited both protein and lipid oxidation during storage. Several processing options are thus available for the preparation of shelf-stable surimi-like material from beef hearts for possible utilization in formulated meat products.

US$19.90

DOI: 10.1021/jf950385i


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