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. / Graduation date: 2002
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/25940 |
| Date | 18 March 2002 |
| Creators | Jaczynski, Jacek |
| Contributors | Park, Jae W. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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