Different changes in mastication between crisp grass carp (Ctenopharyngodon idellus C.et V) and grass carp (Ctenopharyngodon idellus) after heating: The relationship between texture and ultrastructure in muscle tissue

Food Research International

Volumn 42, Issue 2, 2009, Pages 271-278

  Lin, Wan Ling ^a   Zeng, Qing Xiao ^a   Zhu, Zhi Wei ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Crisp grass carp; Heating; Texture profile analysis (TPA); Ultrastructure

Indexed keywords

BIOMECHANICS; COAGULATION; COLLAGEN; FIBERS; HARDNESS; HEATING; LUMINESCENCE OF ORGANIC SOLIDS; MASTICATION; MUSCULOSKELETAL SYSTEM; TEXTURES;

CONNECTIVE TISSUES; CRISP GRASS CARP; FIBER DENSITIES; INTERSTITIAL MATERIALS; MUSCLE TISSUES; MYOFIBRILLAR; SARCOPLASMIC PROTEINS; SHORT MUSCLE FIBERS; TEXTURE PROFILE ANALYSIS (TPA); ULTRASTRUCTURE;

MUSCLE;

CTENOPHARYNGODON; CTENOPHARYNGODON IDELLA; CYPRINIDAE;

EID: 59149094476     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.11.005     Document Type: Article

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