Share

MICROSTRUCTURAL CHANGES OF ICE-CHILLED AND COOKED FRESHWATER PRAWN, MACROBRACHIUM ROSENBERGII.

Author(s) : NIP W. K., MOY J. H.

Type of article: Article

Summary

THE MICROSTRUCTURAL CHANGES IN ICE-CHILLED AND COOKED PRAWN WERE STUDIED WITH THE SCANNING ELECTRON MICROSCOPY (SEM) AND TRANSMISSION ELECTRON MICROSCOPY (TEM) TECHIQUES. 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 LINES 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.

Details

  • Original title: MICROSTRUCTURAL CHANGES OF ICE-CHILLED AND COOKED FRESHWATER PRAWN, MACROBRACHIUM ROSENBERGII.
  • Record ID : 1989-0187
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 2; 1988.03-04; 319-322; 4 fig.; 18 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing