文章基本信息

标题：An Alternive to Critical Point Drying for Preparing Meat Emulsions for Scanning Electron Microscopy
本地全文：下载
作者：Basgall, Edward J. ; Bechtel, Peter J. ; McKeith, Floyd K. 等
期刊名称：Food Structure
出版年度：1983
卷号：2
期号：1
页码：4
出版社：Utah State University
摘要：A rapid sample drying technique is described which is useful for the simultaneous preparation of large numbers of samples as an alternative to critical point drying. The cryofractured face of meat emulsions was visualized after appl ying this technique . The fine structure of 1 ipids and proteins were found to be well preser ved in comparison to other reports which used critical point dried meat emulsions. Lipid was readily discerned from the protein matrix by selective fixation of the components in duplicate samples . Stereo imaging was useful in enhancing the texture of the cryofractured surface and as an aid in differentiating the protein matrix from the fat component of meat emulsions.
关键词：Cryofracture; Meat Emulsions; Fat; Protein; Critical Point Drying; X-Ray Micro-analysis