Electron penetration and microbial inactivation by electron beam (e-beam) in surimi seafood were investigated. Dose map revealed that 1-and 2-sided e-beam could efficiently penetrate 33-and 82-mm thick surimi seafood, respectively. Modeling of microbial inactivation by e-beam demonstrated that 2-sided e-beam may control Staphylococcus aureus if the surimi seafood package is thinner than 82 mm. The D e-beam value for S. aureus was 0.34 kGy. An e-beam dose of 4 kGy resulted in a minimum of a 7-log and most likely a 12-log reduction of S. aureus. Microbial inactivation was slower when frozen samples were subjected to e-beam.

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.