Improving gel properties of hairtail surimi by electron irradiation

• 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.

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.