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dc.contributor.authorS. Pornraten_US
dc.contributor.authorT. Sumateen_US
dc.contributor.authorS. Rommaneeen_US
dc.contributor.authorK. Sumolayaen_US
dc.contributor.authorW. L. Kerren_US
dc.contributor.otherMahidol Universityen_US
dc.contributor.otherChulalongkorn Universityen_US
dc.contributor.otherThe University of Georgiaen_US
dc.date.accessioned2018-08-24T01:36:55Z-
dc.date.available2018-08-24T01:36:55Z-
dc.date.issued2007-12-01en_US
dc.identifier.citationLWT - Food Science and Technology. Vol.40, No.10 (2007), 1747-1754en_US
dc.identifier.issn00236438en_US
dc.identifier.other2-s2.0-34447523699en_US
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=34447523699&origin=inwarden_US
dc.identifier.urihttp://repository.li.mahidol.ac.th/dspace/handle/123456789/23960-
dc.description.abstractChanges in the ultrastructure and proteolytic activity of prawn muscle were determined during storage at 5 °C, in order to better understand changes in physical and sensory texture measurements. Progressive deterioration of myofibril structure was observed during refrigeration of prawn for 14 d. The loss of density and order in Z-line alignment was first detected after 3 d of storage. Progressive disruption of Z-line, I-bands and M-lines was observed after 4-6 d of storage. Muscle degradation included pronounced disruption of the mitochondria as revealed by swollen cristae, loss of cristae material, and membrane breakage. Along with ultrastructural changes, decreased shear force values and mean textures scores were measured. An initial shear force value of 18.21 N/g decreased to 14.50, 12.46, and 10.79 N/g on days 3, 6, and 14, respectively. Mean texture scores indicated that prawn muscle maintained firm texture during 0-3 d of storage, and became soft during 4-6 d of storage. After 6 d of storage, the prawn texture was very soft. Increased deterioration of the muscle ultrastructure coincided with the increase of proteolytic microorganisms and salt soluble muscle proteins found by Sodium dodecyl sulfate-polyacrylamide gel electrophoresis. It is concluded that the weakening of the ultrastructure is related to proteolytic activity and results in a more soft texture in prawns. © 2007.en_US
dc.rightsMahidol Universityen_US
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=34447523699&origin=inwarden_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.titleChanges in the ultrastructure and texture of prawn muscle (Macrobrachuim rosenbergii) during cold storageen_US
dc.typeArticleen_US
dc.rights.holderSCOPUSen_US
dc.identifier.doi10.1016/j.lwt.2007.01.006en_US
Appears in Collections:Scopus 2006-2010

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