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.