Differences in the Ultrastructure of Carp Muscle Slices Due to Varying "Arai" Treatment : An Electron Microscopic Observation(Food & Nutrition)

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概要

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• Live carp was killed instantly, and the sliced muscle was subjected to four different "arai" preparations, that is, washing at 18℃ and 49℃ in water, and thawing at 4℃ and 20℃ after freezing at - 20℃. Transmission electron microscopy revealed that the structural integrity of myofibrils decreased in the 18℃ and 49℃ washed samples and in the 20℃ thawed sample. Curved myofibrils appeared in the 18℃ washed and 20℃ thawed samples, while black and white stripes appeared with the 49℃ washed sample, suggesting a drastic change in myofibrillar structure during washing. This degree of change in myofibrillar ultrastructure was related to the level of toughening in texture as well as to ATP depletion.

• 社団法人日本農芸化学会の論文
• 1991-06-23

著者

• Shimada A

  Ochanomizu Univ. Tokyo Jpn

• Shimada A

  Department Of Food And Nutrition Ochanomizu University

• Shimada A

  Osaka Univ. Osaka Jpn

• Yamanaka Hideaki

  Department of Material Physics, Faculty of Engineering Science, Osaka University

• Okajima Yasuo

  Mercian Co.

• HATAE Keiko

  Faculty of Home Economics, Ochanomizu University

• WATABE Shugo

  Faculty of Agriculture, The University of Tokyo

• SHIRAI Masataka

  Mercian Co.

• SHIMADA Atsuko

  Faculty of Home Economics, Ochanomizu University

• Watabe Shugo

  Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S

• Hatae K

  Ochanomizu Univ. Tokyo Jpn

• Watabe S

  Ocean Research Institute The University Of Tokyo

• Hatae Keiko

  Faculty Of Home Economics Wayo Women's University

• Yamanaka Hideaki

  Department Of Food Science & Technology Tokyo University Of Fisheries

• Watabe Shugo

  Department Of Aquatic Bioscience Graduate School Of Agricultural And Life Sciences The University Of

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