Application of electron beam to surimi seafood

J. Jaczynski, J. W. Park

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

5 Citations (Scopus)


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
EditorsVanee Komolprasert, Kim Morehouse
Number of pages15
Publication statusPublished - 2004 Dec 1

Publication series

NameACS Symposium Series
ISSN (Print)0097-6156


ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Jaczynski, J., & Park, J. W. (2004). Application of electron beam to surimi seafood. In V. Komolprasert, & K. Morehouse (Eds.), Irradiation of Food and Packaging - Recent Developments (pp. 165-179). (ACS Symposium Series; Vol. 875).