マグロ類ジェリーミートの研究-II. : キハダマグロ・ジェリーミート筋繊維細片の観察

概要

論文の詳細を見る
In order to see the extent of a destruction of muscle tissue occurring in the jellied meat, the so called “azuki”, of yellowfin tuna, the susceptibility of the jellied muscle to distintegration during homogenizing was examined by microscopic observation of the size and shape of the fragments released, and by a determination of myofibrillar protein extractability thereof. The jellied muscle was much more readily disintegrated into myofibrillar fragments than normal muscle. And, myofibrillar proteins in the jellied muscle were more easily extracted than those in normal muscle. These results indicate that the muscle tissue in jellied condition is very fragile. A microscopic observation of the fragments released from the jellied muscle showed that the architecture of myofibrils was loosened and/or broken in I band region, possibly at Z disk. Furthermore, a weakening of lateral attachment between myofibrils was suggested.
公益社団法人日本水産学会の論文