Gelation of beef heart surimi as affected by antioxidants

Subramanian Srinivasan, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

52 Scopus citations


Oxidation of proteins (carbonyls) and lipids (TBARS) in beef heart surimi-like materials during preparation and storage (2°C) was inhibited by propyl gallate (0.02%) or α-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 (≃55°C) and final (70°C) 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.

Original languageEnglish
Pages (from-to)707-711
Number of pages5
JournalJournal of Food Science
Issue number4
StatePublished - 1996


  • beef-heart surimi
  • gelation
  • lipid
  • oxidation
  • protein

ASJC Scopus subject areas

  • Food Science


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