公告內容
   標題:肌肉組織微結構觀察技術在魚肉產品開發的應用

 

魚死後將很快發生僵硬,肌肉組織逐漸收縮、硬化,之後受到肌肉內酵素的作用產生自體消化,使肌肉恢復柔軟,稱為解僵硬。最後受到細菌作用生成不良風味和氣味造成魚肉腐敗。而影響魚肉品質的因素有內在和外在的因素,內在因素為魚死後的變化,外在因素為加工製程的影響,以低溫處理減緩魚死後變化的進展,延長保存性;鹽漬、煙燻或高壓處理可增加產品的安全性、適口性和便利性。為能對魚肉品質有確切掌握,應用光學顯微鏡和電子顯微鏡,可以觀察不同加工處理對魚肉組織微結構之變化。光學顯微鏡可簡單和有效的取得肌肉組織結構影像,而電子顯微鏡可以提供比光學顯微鏡更高解析度的細胞層次影像。最近很多報告利用顯微鏡觀察新鮮的、冷凍解凍的、鹽漬的、煙燻的、高壓加工的或低溫儲存的魚肉組織微結構變化,也可透過影像分析軟體將組織微結構的影像數據化,取得肌纖維橫截面積、肌纖維平均直徑、肌纖維內和肌纖維間的空隙,以及肌纖維破碎率等參數,分析加工製程參數對魚肉組織結構影響,並與其他品質評估指標進行關聯性分析,提供產品開發時製程優化的理論基礎和開發具特色的優質產品。

 

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