|
|||||
|
|
| 肉品发酵过程中肌肉纤维组织结构变化 | |
| 引用本文： | 李宗军,江汉湖,李罗明,杨雨平. 肉品发酵过程中肌肉纤维组织结构变化[J]. 食品科技, 2003, 0(9): 33-35 |
| 作者姓名： | 李宗军 江汉湖 李罗明 杨雨平 |
| 作者单位： | 1. 湖南农业大学食品科技学院,长沙,410128 2. 南京农业大学食品科技学院,南京,210095 3. 内蒙古草原兴发股份有限公司,赤峰,024076 |
| 基金项目： | 国家863资助项目(2002AA248041). |
| 摘 要： | 用扫描电镜和透射电镜分别观测了肌纤维和肌细胞在肉品发酵过程中的结构变化,结果显示肉品发酵过程中肌纤维表面长满微生物,菌落呈圆球形或椭球形,直径在45.4～138.6μm;发酵30d,肌节中的粗、细丝排列依稀可见,M线变宽;发酵60d后,粗、细丝排列模糊,暗带结构全部消失,明带变宽,线粒体缩小直至消失;细胞核溶解. |
| 关 键 词： | 肌肉纤维 肉品发酵 组织结构 |
| 文章编号： | 1005-9989(2003)09-0033-03 |
| 修稿时间： | 2003-04-02 |
Structural changes of myofibrils of fermented meat products during fermentation |
|
| LI Zong-jun JIANG Han-hu LI Luo-ming YANG Yu-ping. Structural changes of myofibrils of fermented meat products during fermentation[J]. Food Science and Technology, 2003, 0(9): 33-35 | |
| Authors: | LI Zong-jun JIANG Han-hu LI Luo-ming YANG Yu-ping |
| Affiliation: | LI Zong-jun1 JIANG Han-hu2 LI Luo-ming1 YANG Yu-ping3 |
| Abstract: | Structural changes of muscle fiber and cell from fermented meat products were observed with SEM and TEM during fermentation. The results showed that microbes slowly covered muscle fiber during fermentation. Most colonies looked like pellet or ellipsoid and their diameter at 45.4~138.6mm. After fermented 30d, thick and thin myofilament listed unclearly and M-line widen. At 60d, experiment showed that muscle cells have changed due to interaction by microorganisms and enzymes, such as widened light-band, disappeared dark-bind and M-line, shriveled mitochondria and dissolved nucleus etc. |
| Keywords: | myofibrils fermentation structure |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |