STUDY OF HISTOLOGICAL CHANGES IN THE SKELETAL FISH DUE TO FREEZING AND POSTMORTEM CONDITIONS.
Author(s) : BELLO R.
Type of monograph: Doctoral thesis
Summary
DEVELOPMENT OF A LITTLE DESTRUCTIVE PROCESS FOR PREPARING SECTIONS FOR THE MICROSCOPIC STUDY OF THE ULTRASTRUCTURE OF GOLDFISH AND RAINBOW TROUT MUSCLE. POST-RIGOR MUSCLES SHOW EXTRACELLULAR SPACES, A PARTIAL BREAKING OF ENDOMYSIUM AND A SMALL MYOFIBRIL CONTRACTION. MUSCLE BREAKDOWN IS ASSOCIATED WITH SIGNIFICANT CONTRACTION AND COMPRESSION OF MYOFIBRILS, A COMPLETE BREAKING OF ENDOMYSIUM, REARRANGEMENTS OF MYOFIBRILS AND A SIGNIFICANT INCREASE IN EXTRACELLULAR SPACES. FREEZING RATE HAS AN EFFECT ON THE INTENSITY OF ULTRASTRUCTURAL CHANGES.
Details
- Original title: STUDY OF HISTOLOGICAL CHANGES IN THE SKELETAL FISH DUE TO FREEZING AND POSTMORTEM CONDITIONS.
- Record ID : 1982-0886
- Languages: English
- Publication: United states/United states
- Publication date: 1980
- Source: Source: 203 p.; 5 fig.; 36 phot.; 6 tabl.; 117 ref.
Indexing
- Themes: Fish and fish product
- Keywords: Structure; Muscle; Carp; Freezing rate; Trout; Deterioration; Fish; Freezing
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ULTRASTRUCTURE OF CARP AND CLUPEID MUSCLE TISSU...
- Author(s) : NALETOV I. A., NALETOVA I. A., FEDJAJ V. V.
- Date : 1982
- Languages : Russian
- Source: Izv. Vyss. Ucebn. Zaved., Piscevaja Tehnol. - n. 5
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Ultrastructural changes of frozen fish muscle.
- Author(s) : YOSHIOKA K.
- Date : 1998/05
- Languages : Japanese
- Source: Refrigeration - vol. 73 - n. 847
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DOES FORMALDEHYDE FORM CROSS-LINKS BETWEEN MYOF...
- Author(s) : REHBEIN H.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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Studies on the mechanism of thaw rigor in carp.
- Author(s) : MA L. B., YAMANAKA H., USHIO H., WATABE S.
- Date : 1992
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 8
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Fish myosin aggregation as affected by freezing...
- Author(s) : RAMÍREZ J. A., MARTÍN-POLO M. O., BANDMAN E.
- Date : 2000/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 65 - n. 4
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