低真空走査型電子顕微鏡を用いたスケトウダラ冷凍すり身ゲルの内部構造観察法の検討  [in Japanese] Observation of Internal Structures in Walleye Pollack Surimi Gel by Variable Pressure-Scanning Electron Microscope  [in Japanese]

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Author(s)

    • 久保田 賢 KUBOTA Satoshi
    • 高知大学農学部栽培漁業学科水産利用学研究室 Laboratory of Aquatic Product Utilization, Department of Aquaculture, Faculty of Agriculture, Kochi University
    • 田村 佳子 TAMURA Yoshiko
    • 高知大学農学部栽培漁業学科水産利用学研究室 Laboratory of Aquatic Product Utilization, Department of Aquaculture, Faculty of Agriculture, Kochi University
    • 森岡 克司 [他] MORIOKA Katsuji
    • 高知大学農学部栽培漁業学科水産利用学研究室 Laboratory of Aquatic Product Utilization, Department of Aquaculture, Faculty of Agriculture, Kochi University
    • 伊藤 慶明 ITOH Yoshiaki
    • 高知大学農学部栽培漁業学科水産利用学研究室 Laboratory of Aquatic Product Utilization, Department of Aquaculture, Faculty of Agriculture, Kochi University

Abstract

スケトウダラ冷凍すり身ゲルの内部構造のVP-SEMを用いた観察条件について検討した。 VP-SEMで鮮明な像が得られる倍率は250倍以下であった。観察面の乾燥は網状構造の消失や,全体的な起伏の減少を引き起こした。また,加熱したすり身ゲルの内部構造は氷蔵後も顕著な変化を示さなかった。本研究の結果から,調製後氷蔵3週間以内のすり身ゲルの内部構造を観察直前に露出させた場合,その構造を低倍率で観察するのにVP-SEMは極めて有用であることが明らかとなった。

The internal structure of surimi gel made from walleye pollack were observed using avariable pressure electron microscope (VP-SEM) at various magnifications (×50, ×250, ×1500, ×3000, and ×10000). At low magnifications (×50 and ×250), internal porous and network structures were observed under the VP-SEM, whereas extra fine structure were not observed except for small porous structure on the filamentous structure at high magnifications (>×1500). When the exposed internal structure left at 20℃ for 90 minutes, uneven network structure disappeared and entire uneven face became flat. There were fine uneven network structures in the gel containing no salt and gels containing 1 and 2% NaCl, whereas entire structures became flat in the gel containing 3 and 4% NaCl. Ice storage of the gels did not drastically affect on the internal structures. These results suggest that internal structure of surimi gel should be observed at low magnification immediately after exposing the face within 3 weeks ice storage of sample gel. Present study and previous report (Kubota et al., j, Food Sci., 2003) indicate that VP-SEM could be a useful tool for observation of the internal structure of surimi gel.

Journal

  • Research reports of the Kochi University. Agricultural science

    Research reports of the Kochi University. Agricultural science 51, 31-43, 2002-12-25

    Kochi University

Keywords

Codes

  • NII Article ID (NAID)
    110001039592
  • NII NACSIS-CAT ID (NCID)
    AN0008356X
  • Text Lang
    JPN
  • Article Type
    Departmental Bulletin Paper
  • Journal Type
    大学紀要
  • ISSN
    03890473
  • NDL Article ID
    6566662
  • NDL Source Classification
    ZR7(科学技術--農林水産--農産)
  • NDL Call No.
    Z18-766
  • Data Source
    NDL  NII-ELS  IR 
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