Gelation of Beef Heart Surimi as Affected by Antioxidants

Abstract

Oxidation of proteins (carbonyls) and lipids (TBARS) in beef heart surimi-like materials during preparation and storage (2ЊC) was inhibited by propyl gallate (0.02%) or ␣-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 (Ϸ55ЊC) and final (70ЊC) 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.

Quality characteristics of imitation crab sticks made from Alaska Pollack and spent laying hen meat

“…To date, several studies have been conducted to evaluate the development of surimi-based products made from beef, pork, sheep and chicken (Antonomanolaki, Vareltzis, Georgakis, & Kaldrymidou, 1999;Kenney, Kastner, & Kropf, 1992;Nowasd, Kanoh, & Niwa, 2000;Park, Brewer, Novakofski, Bechtel, & McKkeith, 1996;Srinivasan & Xiong, 1996;Yang & Froning, 1992). The application of surimi technology in the production of surimibased products from other species could provide a new approach toward increasing its value and utilization.…”

Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi

“…It is defined as a refined fish protein product prepared by washing mechanically deboned fish to remove blood, lipids, enzymes and sarcoplasmic proteins, and as minced and washed fish flesh that has been stabilized by cryoprotectants (Vilhelmsson, 1997). Up until now, some studies conducted the development of surimi base products made from beef, pork and chicken (Kenney, Kastner, & Kropf, 1992;Park, Brewer, Novakofski, Bechtel, & McKeith, 1996;Srinivasan & Xiong, 1996;Yang & Froning, 1992). However, there is little information on effects of muscle types and washing times on qualities of surimi.…”

Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility

“…During meat processing, free oxygenated radicals from lipid peroxidation lead to the accumulation of oxidative damage in proteins (Estévez, Ventanas, & Cava, 2007;Sun, Cui, Zhao, Zhao, & Yang, 2011). Protein oxidation is responsible for many biological modifications, such as protein fragmentation or aggregation, changes in hydrophobicity and solubility, gelation (Srinivasan & Xiong, 1996) and emulsification (Srinivasan & Hultin, 1997). Oxidation and aggregation of meat proteins have been demonstrated to affect their degradation by enzymes of the digestive tract (Liu & Xiong, 2000;Morzel, Gatellier, Sayd, Renerre, & Laville, 2006;Santé-Lhoutellier, Astruc, Marinova, Gréve, & Gatellier, 2008;Santé-Lhoutellier, Aubry, & Gatellier, 2007).…”