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

Subramanian Srinivasan, Youling L. Xiong, Eric A. Decker

Research output: Contribution to journalArticlepeer-review

145 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)119-125
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume44
Issue number1
DOIs
StatePublished - Jan 1996

Keywords

  • Beef heart
  • Lipid
  • Oxidation
  • Protein
  • Surimi

ASJC Scopus subject areas

  • General Chemistry
  • General Agricultural and Biological Sciences

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