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Heat‐Induced Tendering of Turban Shell ( Batillus cornutus ) Muscle
Author(s) -
OCHIAI YOSHIHIRO,
KARIYA YUTAKA,
WATABE SHUGO,
HASHIMOTO KANEHISA
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb12994.x
Subject(s) - toughness , ultrastructure , anatomy , transmission electron microscopy , electron microscope , chemistry , shell (structure) , collagen fibril , materials science , biology , composite material , nanotechnology , physics , optics
The foot, opercular and visceral muscles were excised from the turban shell Batillus cornutus , and their heat‐induced changes in toughness and ultrastructure were compared. When heated up to 30°C, the toughness of foot muscle decreased in the upper and middle regions, but increased in the lower region. The toughness of these three regions decreased at temperatures between 50‐70°C, where collagen might be denatured. Some changes in toughness were also observed in the opercular muscle by heating up to 30°C, whereas the toughness of visceral muscle remained unchanged over a wide range of temperature. Transmission electron microscopy showed that the intrinsic structure of collagen fibrils in each muscle was lost at 60°C, with partial swelling.