Functionality changes in oxidatively/antioxidatively washed beef-heart surimi during frozen storage

Beef-heart surimi prepared using 4 washing solutions (sodium phosphate buff er alone, buffer+NaCl, buffer+propyl gallate, and buffer+sodium tripolyphos phate) and mixed with cryoprotectants was stored at -29 degrees C and analy zed periodically up to 12 mo. All samples showed increases in gelling capac ity during storage, corresponding to oxidative changes in proteins (carbony ls, hydrophobicity). Emulsifying activity of surimi, however, did not chang e during storage. No major differences were found between washing condition s, but propyl gallate-washed surimi tended to have the least oxidation and least increase in gel elasticity Overall, frozen storage not only preserved the shelf life but also enhanced gelation of beef-heart surimi washed with these solutions.