Improving gel properties of hairtail surimi by electron irradiation

Hairtail surimi was subjected to electron irradiation for doses up to 9 kGy. At 7 kGy highest gel strength was achieved. The irradiation also increased lightness and expressible water amount. Scanning electron micrographs showed that 7 kGy irradiation made the surimi protein gel network more compact. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed the degradation of myosin heavy chain (MHC) as the irradiation dose increased, particularly at the 7 and 9 kGy doses. Radiation processing may become a new effective tool in surimi production. - Highlights: • The effect of electron irradiation on surimi was investigated. • Gelling properties of surimi gel were improved by 7 kGy electron irradiation. • 7 kGy electron irradiation caused degradation of myosin heavy chain. • Radiation processing can be a new tool for improving surimi products quality