Effect of electron irradiation on the gel properties of Collichthys lucidus surimi

Development of bile salt in pig by-products

“…Water holding capacity of surimi followed similar patterns to gel strength results, with WHC showing significant increase (P<0.05) at 5 kGy for electron beam irradiation (Deng et al, 2017) and 150 MPa for HPP (Cando et al, 2015). Similar patterns were also found with ohmic heating at 6.7 and 16.7 V-cm -1 (Tadpitchayangkoon et al, 2012) and microwave heating at 300 W for 5 and 10 minutes (Ji et al, 2017).…”

“…Like most studies concerned with the gelation properties of surimi, one of the main attributes assessed with the use of alternative processing methods was texture analysis, primarily due to the perceived effect of these methods with the protein conformation in the samples. The addition of 5 kGy and 7 kGy of electron irradiation showed significant increase (P<0.05) in gel strength and breaking force in C. lucidus surimi, with smaller doses (1 to 3 kGy) having no significant effect and 9 kGy resulting in a significant decrease (Deng et al, 2017). Hairtail surimi showed a similar trend, with texture results peaking at 7 kGy and going down at 9 kGy .…”

“…But the latter issue could not be confirmed as Fu et al (2012) only specified microwave power settings at 15 W/g, and did not provide the weight of the surimi they treated, thus the total microwave heat setting could not be checked against 300 W from Ji et al (2017). SEM results showed that electron irradiation at 5 kGy Deng et al, 2017) and HPP at 150 MPa (Cando et al, 2015) resulted in more compact and homogeneous microstructure compared to untreated surimi samples, which translates to the over-all stronger structure of the product. At lower levels of irradiation (1 and 3 kGy), there was no visible difference in the loose and coarse structure of surimi as compared with samples that were not irradiated at all.…”

“…Of the methods listed above, electron irradiation and high pressure processing (HPP) are used to assess their effect on the conformation of surimi proteins that can potentially lead to initial protein denaturation before the actual cooking and heating process (Deng et al, 2017;Cando et al, 2015). Surimi will then need to undergo less stress and need less energy to transform it to a finished product.…”

The effect of gamma and electron beam irradiation on the structural and physicochemical properties of myofibrillar protein and myosin from grass carp

“…As for aquatic products, irradiation could improve the strength of gel, whiteness, and water holding capacity of surimi gels (Deng et al., 2017; Jaczynski & Park, 2004; Lin, Yang, Xu, Jie, & Liu, 2015; Lin, Yang, Xu, & Wang, 2015). Proteins are large macromolecules that consisted of numerous complex structures that are modified by ionizing radiation and had a great impact on protein structure with high radiation sensitivity (Davies, 2005).…”