Gelation of Beef Heart Surimi as Affected by Antioxidants

Oxidation of proteins (carbonyls) and lipids (TBARS) in beef heart surimi‐like materials during preparation and storage (2°C) was inhibited by propyl gallate (0.02%) or α‐tocopherol (0.2%). Inhibition of oxidation did not affect surimi gel property (storage modulus, G'). Storage promoted oxidation of proteins in 0.2% ascorbate‐washed mince, leading to increases in peak (∼ 55°C) and final (70°C) G' of thermally induced surimi gel. Protein carbonyls in stored surimi and its sol (salted), as well as TBARS of the sol, strongly correlated with both peak and final G of gels. Incorporation of tripolyphosphate into washed mince promoted gelation whether the surimi‐like material was oxidized or not.