Differences in the Ultrastructure of Carp Muscle Slices Due to Varying "Arai" Treatment: An Electron Microscopic Observation.

• HATAE Keiko

  Faculty of Home Economics, Ochanomizu University

• WATABE Shugo

  Faculty of Agriculture, The University of Tokyo

• OKAJIMA Yasuo

  Mercian Co.

• SHIRAI Masataka

  Mercian Co.

• SHIMADA Atsuko

  Faculty of Home Economics, Ochanomizu University

• YAMANAKA Hideaki

  Department of Food Science & Technology, Tokyo University of Fisheries

抄録

Live carp was killed instantly, and the sliced muscle was subjected to four different "arai" preparations, that is, washing at 18°C and 49°C in water, and thawing at 4°C and 20°C after freezing at - 20°C. Transmission electron microscopy revealed that the structural integrity of myofibrils decreased in the 18°C and 49°C washed samples and in the 20°C thawed sample. Curved myofibrils appeared in the 18°C washed and 20°C thawed samples, while black and white stripes appeared with the 49°C 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.

収録刊行物

• Agricultural and Biological Chemistry

  Agricultural and Biological Chemistry 55 (6), 1593-1600, 1991

  公益社団法人 日本農芸化学会

キーワード

• General Agricultural and Biological Sciences
• General Biochemistry, Genetics and Molecular Biology

詳細情報

• CRID: 1390001206461847680
• NII論文ID: 110006325591
• NII書誌ID: AA00515312
• DOI: 10.1271/bbb1961.55.1593
• ISSN: 18811280
• ISSN: 00021369
• 本文言語コード: en
• データソース種別:
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  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可