| 保鲜鸭肉组织学结构及其变化研究 |
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| 引用本文： | 曾凯芳,明建,李洪军,李正国. 保鲜鸭肉组织学结构及其变化研究[J]. 中国食品学报, 1999, 0(1): 51-54 |
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| 作者姓名： | 曾凯芳 明建 李洪军 李正国 |
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| 作者单位： | 西南农业大学食品科学学院，西南农业大学食品科学学院，西南农业大学食品科学学院，西南农业大学食品科学学院 |
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| 摘 要： | 在电镜下观察,新鲜鸭肉肌纤维结构完整,肌原纤维分布规则,Z线和M线较清晰,且鸭胸肉的肌纤维和肌原纤维均比鸭腿肉的细,贮藏后期的鸭肉组织学结构发生了明显的变化,肌纤维和肌原纤维出现明显的断裂,这可能是由于鸭肉中的微生物及内源蛋白酶对肌纤维蛋白的降解作用所致。
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| 关 键 词： | 保鲜 鸭肉 组织学结构 |
Study on the Tissue Structure of Preserved Duck Muscle |
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| Zeng Kaifang,Ming Jian,Li Hongjun,Li Zhengguo Food College of Southwest Agriculture University. Study on the Tissue Structure of Preserved Duck Muscle[J]. Journal of Chinese Institute of Food Science and Technology, 1999, 0(1): 51-54 |
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| Authors: | Zeng Kaifang Ming Jian Li Hongjun Li Zhengguo Food College of Southwest Agriculture University |
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| Abstract: | Judging from the electric microscope, the myofiber of fresh duck muscle has a intact structure, formal location and clearer I and M lines, and the myofibrilla of breast muscle is thinner than that of leg muscle. However, the significant changes took place at the late storage, myofiber and myofibrilla were cut into pieces under the hydrolysis of endo proteinase. |
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| Keywords: | Preservation duck muscle tissue structure |
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