Inhibition of Protein and Lipid Oxidation in Beef Heart Surimi-like Material by Antioxidants and Combinations of pH, NaCl, and Buffer Type in the Washing Media

Abstract

Protein and lipid oxidation and their inhibition by various washing media were monitored during the preparation of beef heart surimi-like material. Lipid oxidation was measured as increases in thiobarbituric acid (TBA)-reactive substances and conjugated dienes, and protein oxidation was determined as formation of protein carbonyls. Water-soluble antioxidant tripolyphosphate (0.2%) and lipid-soluble antioxidants propyl gallate (0.02%) and α-tocopherol (0.2%), added to the washing solution, were effective inhibitors of both lipid and protein oxidation. Ascorbate (0.2%) also inhibited lipid oxidation but caused an increase in protein carbonyls. Phosphate buffer (25 mM NaH2PO4/Na2HPO4), high final pH (7.0) of surimi pellet, and the presence of salt (0.1 M NaCl) all inhibited both protein and lipid oxidation during storage. Several processing options are thus available for the preparation of shelf-stable surimi-like material from beef hearts for possible utilization in formulated meat products. Keywords: Beef heart; surimi; protein; lipid; oxidation

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

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Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

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Métodos para avaliação do grau de oxidação lipídica e da capacidade antioxidante

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