Application of electron beam to surimi seafood

J. Jaczynski, J. W. Park

    Research output: Chapter in Book/Report/Conference proceedingConference contribution

    8 Citations (Scopus)

    Abstract

    Color, texture, microbial inactivation, and protein-protein interactions of surimi seafood subjected to electron beam (ebeam) were investigated. Color whitening and stronger gel of surimi seafood was measured. The D10 value for Staphylococcus aureus was 0.34 kGy. Modeling of microbial inactivation demonstrated that two-sided e-beam may control S. aureus if the surimi seafood package is thinner than 82 mm. SDS-PAGE showed gradual degradation of myosin heavy chain (MHC) as e-beam dose increased. Degradation rate was slower when frozen samples were treated. The integrity of actin (AC) was slightly affected by e-beam.

    Original languageEnglish
    Title of host publicationIrradiation of Food and Packaging - Recent Developments
    PublisherAmerican Chemical Society
    Pages165-179
    Number of pages15
    ISBN (Print)9780841238695
    DOIs
    Publication statusPublished - 2004

    Publication series

    NameACS Symposium Series
    Volume875
    ISSN (Print)0097-6156

    ASJC Scopus subject areas

    • General Chemistry
    • General Chemical Engineering

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