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Gelation of beef heart surimi as affected by antioxidants.

Author(s) : SRINIVASAN S., XIONG Y. L.

Type of article: Article

Summary

Oxidation of proteins and lipids in beef heart surimi-like materials during preparation and storage (2 deg C) was inhibited by propyl gallate (0.02%) or alpha-tocopherol (0.2%). Inhibition of oxidation did not affect surimi gel property. Storage promoted oxidation of proteins in 0.2% ascorbate-washed mince. Incorporation of tripolyphosphate into washed mince promoted gelation whether the surimi-like material was oxidized or not.

Details

  • Original title: Gelation of beef heart surimi as affected by antioxidants.
  • Record ID : 1997-1613
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 4
  • Publication date: 1996/07
  • Document available for consultation in the library of the IIR headquarters only.

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