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

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 deg...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: JACZYNSKI, J., PARK, J. W.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 2004
Subjects:
alaska pollock
Alaska
Online Access:http://dx.doi.org/10.1111/j.1365-2621.2004.tb17855.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2004.tb17855.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb17855.x/fullpdf
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Summary: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.

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