Chemical and functional properties of oxidatively modified beef heart surimi stored at 2 degrees C

Beef heart surimi was prepared using 4 washing conditions: (1) sodium phosp hate buffer alone, (2) buffer 1 NaCl, (3) buffer 1 propyl gallate, and (4) buffer I sodium tripolyphosphate. Surimi samples were stored at 28C and ana lyzed periodically for protein oxidation, emulsifying properties, and dynam ic gelling characteristics. Degree of oxidation differed among washing trea tments. Addition of propyl gallate and sodium tripolyphosphate inhibited li pid oxidation but did not prevent protein oxidation. Gel elasticity increas ed and emulsifying activity decreased for all surimi samples during storage , coinciding with myosin aggregation. Modification of beef heart surimi fun ctionality can be achieved through different washing processes.