Premium
EFFECTS OF CURING ON MORPHOLOGICAL AND THERMAL PROPERTIES OF SALMON‐NOSE CARTILAGE AS A VINEGARED DISH IN JAPAN
Author(s) -
OHNUMA YOKO,
HATAE KEIKO,
SHIMADA ATSUKO
Publication year - 1992
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1992.tb00431.x
Subject(s) - cartilage , curing (chemistry) , scanning electron microscope , chemistry , electron microscope , nose , composite material , materials science , anatomy , biophysics , biology , physics , optics
Sliced salmon‐nose cartilage was cured in 4% acetic acid up to 168h. Using optical microscopy, we observed the reddish‐purple color produced by staining with toluisine‐blue turned lighter during curing. This meant that the mucopoly‐saccharide level of cartilage matrix decreased, causing the structure of the cartilage to become porous. In addition, using scanning electron microscopy, loosenings of collagen fibers was observed after 72 h of curing, thus making the structure of the cartilage fragile. DSC thermograms showed that the denaturation temperature of the native collagen fibers was lowered and an additional peak appeared during curing. These findings lead us to suggest that the collagen in salmon‐nose cartilage changes qualitatively during curing.