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Structure of cryoshattered mackerel muscle.

Author(s) : WATANABE H., TSUCHIYA T., HAGURA Y., SUZUKI H., MIHORI T.

Type of article: Article

Summary

Cryoshattering followed by cryosieving of fatty fish allow separation of low fat meat fraction from the fatty fish. In the paper light and dark muscles of mackerel were segregated and separately cryoshattered. Shattered particles were cryosieved and their structure was observed using light microscopy. The fracture in the frozen muscular tissue was found to take place very often at the band of collagen fiber which wrapped around the bundles of muscle fibers.

Details

  • Original title: Structure of cryoshattered mackerel muscle.
  • Record ID : 1996-0343
  • Languages: English
  • Source: J. Tokyo Univ. Fish. - vol. 81 - n. 1
  • Publication date: 1994/03/31
  • Document available for consultation in the library of the IIR headquarters only.

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