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.
|Number of pages||5|
|Journal||Journal of Food Science|
|Publication status||Published - 2003 Jun 1|
ASJC Scopus subject areas
- Food Science