Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Mechanical Strength of the Interfibrillar Matrix in Horse Mackerel (Trachurus murphyi) Tissue
Jose Miguel AGUILERACarlous F. NAKOUSI
著者情報
ジャーナル オープンアクセス

1999 年 5 巻 1 号 p. 56-60

詳細
抄録
A transparent testing cell was constructed to assess flow of fish tissue during a compression-back extrusion mechanical assay. The net action of the plunger over the fiber-interfibrillar collagen matrix appears to involve flow of intact fibers due to yield of the matrix as well as compression resisted by fibers. The force at yield point F (N) coincided with initiation of flow and followed a power relationship with sample weight W (g) of the type F=2.76W1.21. Mechanical assays after incubation at 30℃ showed that light/dark tissue had higher yield point values than light tissue, with a strong effect of time of incubation, temperature and pH. The proposed method was effective in assessing softening of the collagen matrix in fish tissue without destruction of the fibers.
著者関連情報
© 1999 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
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