Microbial inactivation and electron penetration in surimi seafood during electron beam processing

J. Jaczynski, Jae W. Park

Research output: Contribution to journalArticle

42 Citations (Scopus)

Abstract

Electron penetration and microbial inactivation by electron beam (e-beam) in surimi seafood were investigated. Dose map revealed that 1- and 2-sided e-beam could efficiently penetrate 33- and 82-mm thick surimi seafood, respectively. Modeling of microbial inactivation by e-beam demonstrated that 2-sided e-beam may control Staphylococcus aureus if the surimi seafood package is thinner than 82 mm. The De-beam value for S. aureus was 0.34 kGy. An e-beam dose of 4 kGy resulted in a minimum of a 7-log and most likely a 12-log reduction of S. aureus. Microbial inactivation was slower when frozen samples were subjected to e-beam.

Original languageEnglish
Pages (from-to)1788-1792
Number of pages5
JournalJournal of Food Science
Volume68
Issue number5
Publication statusPublished - 2003 Jun 1
Externally publishedYes

Fingerprint

Microbial Viability
Seafood
surimi
seafoods
inactivation
electrons
Electrons
Staphylococcus aureus
dosage

ASJC Scopus subject areas

  • Food Science

Cite this

Microbial inactivation and electron penetration in surimi seafood during electron beam processing. / Jaczynski, J.; Park, Jae W.

In: Journal of Food Science, Vol. 68, No. 5, 01.06.2003, p. 1788-1792.

Research output: Contribution to journalArticle

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