Physicochemical properties of surimi seafood as affected by electron beam and heat

J. Jaczynski, J. W. Park

Research output: Contribution to journalArticlepeer-review

45 Citations (Scopus)


Physicochemical changes of surimi seafood under electron beam (e-beam) and heat were investigated. Heat caused color browning and texture softening. E-beam (up to 4 kGy) deteriorated neither color nor texture when the sample temperatures were between 5 and 23°C. However, firmer texture was measured when samples were treated by e-beam while frozen. None of the treatments changed rancidity of surimi seafood within the parameters tested. Heat, as compared with e-beam, generated the same headspace volatiles, however, to a greater extent. E-beam was determined to be an excellent pasteurization alternative for surimi seafood in terms of retention of fresh-like physicochemical attributes.

Original languageEnglish
Pages (from-to)1626-1630
Number of pages5
JournalJournal of Food Science
Issue number5
Publication statusPublished - 2003


  • Color
  • Electron beam
  • Headspace analysis
  • Rancidity
  • Surimi seafood
  • Texture

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'Physicochemical properties of surimi seafood as affected by electron beam and heat'. Together they form a unique fingerprint.

Cite this