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Variable Pressure‐scanning Electron Microscopic Observation of Walleye Pollack Surimi Gel
Author(s) -
Kubota S.,
Tamura Y.,
Morioka K.,
Itoh Y.
Publication year - 2003
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.1365-2621.2003.tb14157.x
Subject(s) - scanning electron microscope , chemistry , fish <actinopterygii> , porosity , network structure , chromatography , materials science , fishery , biology , composite material , computer science , machine learning
The internal structure of fish meat gel without salt made from Walleye pollack surimi were observed using a conventional scanning electron microscope (SEM) and a variable pressure‐SEM (VP‐SEM) at low magnifications (50x and 250x). An aggregated structure was observed under the conventional SEM, whereas a macro network structure (> 10 μm) was observed on an exposed inner face of the same gel under the VP‐SEM. These findings suggest that the endogenous network structure in fish meat gel might be destroyed during processes in preparation of samples for conventional SEM such as fixation, dehydration and metal coating. In gels containing various concentrations of NaCl, network, porous, and crevasse‐like structures were also observed under the VP‐SEM. These findings indicate that VP‐SEM could be a very useful tool for observation of the intact internal structure of fish meat gel.