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Microstructure of Yolk from Fresh Eggs by Improved Method
Author(s) -
MINEKI MACHIKO,
KOBAYASHI MASAHIKO
Publication year - 1997
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.1365-2621.1997.tb15451.x
Subject(s) - yolk , microstructure , spheres , vitelline membrane , chemistry , chromatography , materials science , biology , food science , crystallography , fishery , embryo , physics , oocyte , astronomy
Methods were examined to fix hen's egg yolk while retaining its original sol structure and to elucidate the fine structure of fresh yolk by using the freeze‐cutting fixation method with liquid nitrogen. In fresh native yolk, histological differences were observed in the yolk spheres in each layer and latebra part. These spheres were closely packed in the vitelline membrane, with various sizes and shapes. Protein granules with high electron density were noted in the yolk sphere and their distribution and shape differed between the outer and inner layers.