Functionality changes in oxidatively/antioxidatively washed beef-heart surimi during frozen storage

Beef-heart surimi prepared using 4 washing solutions (sodium phosphate buffer alone, buffer+NaCl, buffer+propyl gallate, and buffer+sodium tripolyphosphate) and mixed with cryoprotectants was stored at -29 °C and analyzed periodically up to 12 mo. All samples showed increases in gelling capacity during storage, corresponding to oxidative changes in proteins (carbonyls, hydrophobicity). Emulsifying activity of surimi, however, did not change during storage. No major differences were found between washing conditions, but propyl gallate-washed surimi tended to have the least oxidation and least increase in gel elasticity. Overall, frozen storage not only preserved the shelf life but also enhanced gelation of beef-heart surimi washed with these solutions.