Sodium chloride-mediated lipid oxidation in beef heart surimi-like material

Subramanian Srinivasan, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

22 Scopus citations


Lipid oxidation in beef heart surimi prepared in the presence of salt (0.1 M NaCl) was significantly (P < 0.05) less than in its absence at all pH (5.5, 6.0, 6.5, and 7.0) values tested. Lipid oxidation in surimi during 48-h storage was inhibited at pH 7.0 even without 0.1 M NaCl but was stimulated at pH 5.5 regardless of salt treatments. In surimi prepared without salt at pH 6.0, the added salt concentrations of 0.025 and 0.1 M NaCl slightly inhibited lipid oxidation, but concentrations above 0.1 M NaCl promoted lipid oxidation throughout storage. Different salts (NaCl, KCl, LiCl, NaBr, Na2SU4) at ionic strength of 0.1 M inhibited lipid oxidation in a similar manner. However, at an ionic strength of 0.6 M, the effect of specific salts on stimulating lipid oxidation varied. Inhibition of lipid oxidation in beef heart surimi by salt washing may be related to the removal of heme proteins from minced muscle.

Original languageEnglish
Pages (from-to)1697-1703
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Issue number7
StatePublished - 1996


  • Beef heart
  • Lipid oxidation
  • Salt
  • Surimi

ASJC Scopus subject areas

  • General Chemistry
  • General Agricultural and Biological Sciences


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