| he American meat industry produces 140 million lbs beef heart annually. It is possible to convert them into nutritious value-added surimi-like material. The main objectives of the present study were to: (1) establish conditions for preserving the physicochemical and functional properties of beef heart surimi during frozen storage, (2) elucidate the possible role of endogenous proteases in structure-weakening of the surimi gel, and (3) develop methods to enhance the gel-forming ability of beef heart surimi.;Beef heart surimi was prepared by washing minced bovine cardiac meat in the presence of propyl gallate. The washed pellet was mixed with or without the cryoprotectants (4% sucrose, 4% sorbitol) and stored at... |
