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

• Published in: Journal of agricultural and food chemistry Vol. 44; no. 1; pp. 119 - 125
• Main Authors: Srinivasan, Subramanian, Xiong, Youling L, Decker, Eric A
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.01.1996
• Subjects: ABATS; ALMACENAMIENTO EN FRIO; ANTIOXIDANTES; ANTIOXIDANTS; ANTIOXYDANT; APTITUD PARA LA CONSERVACION; APTITUDE A LA CONSERVATION; BEEF; Biological and medical sciences; CARNE DE RES; CHLORURE DE SODIUM; CLORURO SODICO; COLD STORAGE; ESTABILIDAD; Food industries; FOSFATOS; Fundamental and applied biological sciences. Psychology; HEART AS FOOD; INHIBICION; INHIBITION; KEEPING QUALITY; LIPID PEROXIDATION; LIPID-SOLUBLE ANTIOXIDANTS; Meat and meat product industries; MENUDOS; OFFAL; OXIDACION; OXIDATION; OXYDATION; PEROXIDACION LIPIDICA; PEROXYDATION DES LIPIDES; PHOSPHATE; PHOSPHATES; PROTEINAS; PROTEINE; PROTEINS; SODIUM CHLORIDE; STABILITE; STABILITY; STOCKAGE AU FROID; STORAGE LIFE; VIANDE BOVINE; WATER-SOLUBLE ANTIOXIDANTS; Heart; Performance evaluation; Antioxygen; Meat product; Ox; Lipids; Washing; Food additive; Buffer solution; Proteins; Vertebrata; Mammalia; pH; Slaughter(by product); Oxidation; Artiodactyla; Ungulata; Sodium Chlorides
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf950385i

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 α-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 NaH2PO4/Na2HPO4), 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. Keywords: Beef heart; surimi; protein; lipid; oxidation