DIFFERENT WAYS OF PREPARING FRANKFURTERS FOR OBSERVATION UNDER THE SCANNING ELECTRON MICROSCOPE.

[In German. / En allemand.]

Type of article: Article

Summary

THE AUTHORS PREFERRED THE FREEZE-FRACTURE TECHNIQUE, SINCE IN THE SCANNING ELECTRON MICROSCOPE (SEM) THE FRACTURE FACES OF THE SAMPLES ALLOW A VERY GOOD INSIGHT INTO THE INNER STRUCTURE OF FRANKFURTERS. THE SAMPLES WERE FIXED WITH 1% OSMIUM TETROXIDE AND FREEZE-DRIED. OTHER SAMPLES WERE PREFIXED WITH KARNOVSKY SOLUTION AND POSTFIXED WITH OSMIUM TETROXIDE AND DEHYDRATED USING VARIOUS PROCEDURES. THE PREPARATIONS FIXED WITH OSMIUM TETROXIDE AND FREEZE-DRIED ARE BEST SUITED TO DEMONSTRATE THE FAT COMPONENTS. ETHANOL WAS THE MOST SUITABLE MEDIUM FOR REVEALING THE SURFACES OF FRANKFURTERS IN THE SEM. THE ACTUAL STRUCTURE OF FRANKFURTERS WAS EASILY RECOGNIZABLE WHEN THE SEM WAS EQUIPPED WITH A SPUTTER-CRYO-UNIT.

Details

Original title: [In German. / En allemand.]
Record ID : 1984-0398
Languages: German
Source: Fleischwirtschaft - vol. 63 - n. 6
Publication date: 1983/06
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Freeze-drying of foodstuffs and other products
Keywords: Structure; Freeze-drying; Electron microscopy; Meat; Sausage; Meat product