Functional stability of antioxidant-washed, cryoprotectant-treated beef heart surimi during frozen storage

Beef heart surimi was prepared in the presence or absence of propyl gallate and blended with or without cryoprotectants (sorbitol, sucrose) prior to frozen storage at -15°, -29°, and -70°C up to 52 wk. Protein solubility, gelling characteristics, water-holding capacity, cooking yield, and emulsifying properties decreased during storage at -15°and -29°C for control surimi (without cryoprotectants). Propyl gallate alone did not influence functionality changes. However, functional properties were largely protected by cryoprotectants as well as at -70°C independent of cryoprotectants. Thus, unless extremely low temperatures are used, beef heart surimi subjected to long-term cryogenic storage should be mixed with cryoprotectants and antioxidants to preserve functionality.