GELATION OF BEEF-HEART SURIMI AS AFFECTED BY ANTIOXIDANTS

Oxidation of proteins (carbonyls) and lipids (TBARS) in beef heart sur imi-like materials during preparation and storage (2 degrees C) was in hibited by propyl gallate (0.02%) or alpha-tocopherol (0.2%). Inhibiti on of oxidation did not affect surimi gel property (storage modulus, G '). Storage promoted oxidation of proteins in 0.2% ascorbate-washed mi nce, leading to increases in peak (approximate to 55 degrees C) and fi nal (70 degrees C) G' of thermally induced surimi gel. Protein carbony ls in stored surimi and its sol (salted), as well as TBARS of the sol, strongly correlated with both peak and final G' of gels. Incorporatio n of tripolyphosphate into washed mince promoted gelation whether the surimi-like material was oxidized or not.