Chemical and functional properties of oxidatively modified beef heart surimi stored at 2 °C

Beef heart surimi was prepared using 4 washing conditions: (1) sodium phosphate buffer alone, (2) buffer 1 NaCl, (3) buffer 1 propyl gallate, and (4) buffer 1 sodium tripolyphosphate. Surimi samples were stored at 2 8C and analyzed periodically for protein oxidation, emulsifying properties, and dynamic gelling characteristics. Degree of oxidation differed among washing treatments. Addition of propyl gallate and sodium tripolyphosphate inhibited lipid oxidation but did not prevent protein oxidation. Gel elasticity increased and emulsifying activity decreased for all surimi samples during storage, coinciding with myosin aggregation. Modification of beef heart surimi functionality can be achieved through different washing processes.