Application of Electron Beam to Surimi Seafood

摘要

Color, texture, microbial inactivation, and protein-protein interactions of surimi seafood subjected to electron beam (e-beam) were investigated. Color whitening and stronger gel of surimi seafood was measured, The DJO 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,