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Structural Changes in Marinated Fillets of Gilthead Sea Bream ( Sparus aurata L.) during Vacuum Storage at Refrigerated Temperature
Author(s) -
Ayala María D.,
Gil Francisco,
Vázquez José M.,
Latorre Rafael,
Ramírez Gregorio,
López Octavio
Publication year - 2011
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.1750-3841.2011.02118.x
Subject(s) - myofibril , sarcolemma , chemistry , sarcomere , ultrastructure , food science , biophysics , anatomy , biochemistry , myocyte , biology , membrane , microbiology and biotechnology
Fillets of Sparus aurata were marinated in a mixture of salt (5.5%) and citric acid (48.9 g/kg) for 1 h, then vacuum packed and refrigerated for 1, 5, 16, and 21 d. Structural and ultrastructural parameters were evaluated in 6 specimens per time period. At day 1, the preservative solution appeared among the muscle fibers, thus increasing the interfibrillar spaces; cytoplasmic organelles were swollen and the sarcolemma‐endomysium appeared very altered and electron‐dense. At 5 to 10 d, the marinade solution had penetrated into the muscle fibers. The subsarcolemmal and intermyofibrillar spaces were dilated and granular lines of electron‐dense material appeared among the fibers. From 16 d, broad interfibrillar spaces were occupied by granular material derived from denatured sarcolemma‐endomysium and denatured myofibrils. Sarcomeres were already altered from initial stages, mainly at the I‐band level. The Z‐line also appeared disrupted. Such alterations were more severe from 10 d on, such that most of the sarcomeres showed disintegration of myofilaments.