Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

• Main Author: Jaczynski, Jacek
• Other Authors: Park, Jae W., Food Science and Technology, Oregon State University. Graduate School
• Format: Doctoral or Postdoctoral Thesis
• Language: English; unknown
• Published: Oregon State University
• Subjects: Surimi > Effect of temperature on; Surimi > Preservation; alaska pollock; Alaska
• Online Access: https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/0v8383573

Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Staphylococcus aureus inactivation by heat and e-beam. Gurney-Lurie charts were used to estimate temperature during thermal processing of surimi seafood. Dose mapping technique was used to estimate dose absorbed by surmi seafood during e-beam processing. The dose absorbed increased up to 2 cm and then it gradually decreased, reaching a minimum at 5 cm depth of surimi seafood. It was determined that one and two-sided e-beam can efficiently penetrate 3.3 and 8.2 cm of surimi seafood, respectively. The D-value for thermally inactivated S. aureus was 0.65, 1.53, 6.52, 49.83, and 971.54 s, at 95, 85, 75, 65, and 55°C, respectively. The D-value for S. aureus inactivated with e-beam was 0.34 kGy. The z-value for thermally inactivated S. aureus between 55-95°C was not linear. Thermal processing degraded texture and color of surimi seafood. E-beam enhanced firmness and decreased the b* value of surimi seafood. Myosin heavy chain (MHC) degraded proportionally to the e-beam dose. Actin was not affected by e-beam except treatment at 25 kGy. Hydrophobic interactions and disulfide bonds were formed in raw Alaska pollock surimi when treated with e-beam.