Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 15 Issue 3
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- Pages.199-206
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- 1982
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Studies on Histological Changes in Marine Foods during Processing and Storage 2. Changes in muscular tissue of the eel, Anguilla japonica, by freezing storage
수산식품의 가공 및 저장중의 조직학적 변화에 관한 연구 2. 뱀장어 동결저장중의 조직변화
- SONG Dae-Jin (Department of Food Science and Technology, Jeju National University) ;
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Busan)
- Published : 1982.08.01
Abstract
Histological changes occurred by freezing storage and subsequent thawing, and changes of muscle fiber after heating and drying of the eel (Anguilla japonica) were observed under microscope . The results are as follows : (1) After one month of freezing storage the muscular tissue produced considerable number of extracellular and intracellular ice crystals. The sample stored at the temperature of
뱀장어의 동결저장 및 해동후에 일어나는 섬유의 변화를 현미경적으로 관찰한 결과를 요약하면 다음과 같다. 1. 동결 1개월 후의 조직은 근세포내외에 수결정이 많이 생겼으며
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