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45.4～138.6mm;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。
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.
出处
《食品科技》
CAS
北大核心
2003年第9期33-35,共3页
Food Science and Technology
基金
国家863资助项目(2002AA248041)。
