TY - GEN
T1 - Application of electron beam to surimi seafood
AU - Jaczynski, J.
AU - Park, J. W.
PY - 2004
Y1 - 2004
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=49249084798&partnerID=8YFLogxK
U2 - 10.1021/bk-2004-0875.ch011
DO - 10.1021/bk-2004-0875.ch011
M3 - Conference contribution
AN - SCOPUS:49249084798
SN - 9780841238695
T3 - ACS Symposium Series
SP - 165
EP - 179
BT - Irradiation of Food and Packaging - Recent Developments
PB - American Chemical Society
ER -