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Ultrastructural changes of frozen fish muscle.

[In Japanese. / En japonais.]

Author(s) : YOSHIOKA K.

Type of article: Article

Summary

To elucidate the influences of freezing-thawing, refrigeration and heating treatment on the muscle structure of fish, fresh, refrigerated (at 5 deg C for 1 day) and frozen-thawed carp skeletal muscles were examined by electron microscopy. Fresh and refrigerated myofibrils showed normal myofibrillar structure, while the sarcoplasm between myofibrils was expanded and such membranous structures as the sarcoplasmic reticulum became vesicular in profile or disappeared in the frozen-thawed muscle. On the other hand, heated muscles were in frozen-thawed muscles.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1999-3032
  • Languages: Japanese
  • Source: Refrigeration - vol. 73 - n. 847
  • Publication date: 1998/05
  • Document available for consultation in the library of the IIR headquarters only.

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