ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The internal structure of fish meat gel without salt made from Walleye pollack surimi were observed using a conventional scanning electron microscope (SEM) and a variable pressure-SEM (VP-SEM) at low magnifications (50x and 250x). An aggregated structure was observed under the conventional SEM, whereas a macro network structure (〉 10 μm) was observed on an exposed inner face of the same gel under the VP-SEM. These findings suggest that the endogenous network structure in fish meat gel might be destroyed during processes in preparation of samples for conventional SEM such as fixation, dehydration and metal coating. In gels containing various concentrations of NaCl, network, porous, and crevasse-like structures were also observed under the VP-SEM. These findings indicate that VP-SEM could be a very useful tool for observation of the intact internal structure of fish meat gel.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb14157.x
