Differences in the Ultrastructure of Carp Muscle Slices; Due to Varying "Arai" Treatment: An Electron Microscopic Observation
1991 年 55 巻 6 号 p. 1593-1600
詳細
1991 年 55 巻 6 号 p. 1593-1600
Live carp was killed instantly, and the sliced muscle was subjected to four different "arai" preparations, that is, washing at 18°C and 49°C in water, and thawing at 4°C and 20°C after freezing at - 20°C. Transmission electron microscopy revealed that the structural integrity of myofibrils decreased in the 18°C and 49°C washed samples and in the 20°C thawed sample. Curved myofibrils appeared in the 18°C washed and 20°C thawed samples, while black and white stripes appeared with the 49°C washed sample, suggesting a drastic change in myofibrillar structure during washing. This degree of change in myofibrillar ultrastructure was related to the level of toughening in texture as well as to ATP depletion.
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