[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Histological changes in fresh water fish muscle stored in chilled condition

Girija Menon, A.V. and Balakrishnan Nair, R. (1988) Histological changes in fresh water fish muscle stored in chilled condition. Journal of Food-Science and Technology, 25 (3). pp. 167-169. ISSN 0022-1155

Full text not available from this repository.

Abstract

Structural changes occurring in the skeletal muscle of Labeo calbasu, a major carp, during ice storage (0-1 degree C) were studied histologically. Muscle samples were examined in fresh fish and at the end of 7, 14 and 21 days storage. Fresh muscle tissue showed closely packed uniform bundles of myofibrils, with well-defined striations and clearly visible nuclei. The connective tissues which cemented together the fibres and myotomes were also distinctly discernable. On storage, there was progressive disruption in this compact picture, with deterioration of the organization of the structure characterized by fissures and breaks in the fibres leading to dislocation and mutilation of myofibrils. Gaps appeared in areas originally occupied by connective tissues, suggesting major alterations or even disintegration of the latter. Such changes were in line with concomitant softening in the texture of the muscle observed in the stored fish.

Item Type: Article
Uncontrolled Keywords: FISH-SPECIFIC; carp muscles, structural changes in cold stored; STORAGE-COLD; HISTOLOGY
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jul 2008 10:13
Last Modified: 08 May 2012 07:01
URI: http://ir.cftri.com/id/eprint/2203

Actions (login required)

View Item View Item