Physicochemical Changes in Alaska Pollock Surimi and Surimi Gel as Affected by Electron Beam

J. Jaczynski, Jae W. Park

Research output: Contribution to journalArticle

47 Citations (Scopus)

Abstract

Alaska pollock surimi and surimi gels (cooked) were subjected to various doses of electron beam (e-beam). Shear stress of surimi gels increased as the dose increased up to 6 to 8 kGy and then decreased. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed gradual degradation of myosin heavy chain as the dose increased. The degradation was slower for frozen samples. The integrity of actin was slightly affected by high doses (25 kGy). The amount of sulfhydryl groups and the level of surface hydrophobicity of Alaska pollock surimi decreased as the dose increased, suggesting formation of disulfide bonds and hydrophobic interactions. The sulfhydryl groups and hydrophobicity of surimi gels increased as the dose increased up to 6 kGy and then decreased.

Original languageEnglish
JournalJournal of Food Science
Volume69
Issue number1
Publication statusPublished - 2004 Jan 1
Externally publishedYes

Fingerprint

Theragra chalcogramma
surimi
Hydrophobic and Hydrophilic Interactions
Gels
electrons
gels
Electrons
dosage
sulfhydryl groups
Myosin Heavy Chains
hydrophobicity
Sodium Dodecyl Sulfate
Disulfides
Actins
Polyacrylamide Gel Electrophoresis
degradation
myosin heavy chains
hydrophobic bonding
disulfide bonds
shear stress

ASJC Scopus subject areas

  • Food Science

Cite this

Physicochemical Changes in Alaska Pollock Surimi and Surimi Gel as Affected by Electron Beam. / Jaczynski, J.; Park, Jae W.

In: Journal of Food Science, Vol. 69, No. 1, 01.01.2004.

Research output: Contribution to journalArticle

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