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 microstructural changes in ice-chilled and cooked prawn, M. rosenbergii were studied with the scanning electron microscopy (SEM) and transmission electron microscopy (TEM) techniques. The SEM study revealed muscle fibers in the control samples were wrapped in bundles by the endomysium and subsequently by the perimysium. During ice-chilling, degradation of these intact structures proceeded gradually. The TEM study showed the organized myofilaments of muscle fiber, presence of M line in the H Zone, and abundance of sarcoplasma in the controlled sample. During ice-chilling, the disappearance of sarcoplasma and the fine structure of myofilaments in the H Zone was clearly demonstrated. These findings supported previous observations of mushiness development and textural changes under similar conditions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb07697.x
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