Microstructural changes in forestomach tissue during its modification by chemical agents
2001
Hvilja, S.I. (Sveruski naucno-istrazivacki institut mesne industrije, Moskva (Russian Federation)) | Apraksina, S.K. (Moskovski drzavni univerzitet primenjene biotehnologije, Moskva (Russian Federation))
Obtaining ruminant forestomach protein product (FPP) during its modification by chemical agents, allowed in food processing industry by health authorities of Russia, enables introducing additional food processing resource into production and the increased production of broader range of albumin products in nutrition. The method of scanning electronic microscopy was used to study volumen and surface characteristics of bovine forestomach tissue microstructure. The structural characteristics of different tissue components, forming the forestomach wall until its technological processing and in different phases of it, have been established. During the process of forestomach processing by agents of acid and basic character, the structural changes in different tissue components occur with different intensity and are reflected in emerging of detructive processes in cellular and fibrous elements of forestomach tissue. The information obtained as a result of microstructural investigation enabled presenting mechanisms of FAP gelatinous structures formation after its thermal treatment and subsequent cooling, what is especially important for production of ground meat products of good succulence and consistency.
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