赤色筋魚類와 白色筋魚類의 組織化學的 硏究 : 1. 凍結筋肉 破碎片의 差異 1. Difference of Homogenated Muscle Fiber by Freezing = Histo Chemical Study of Red and White Muscle Fish

국문 초록 (Abstract)

赤色筋 魚類로서 방어, 고등어, 전갱이와 白色筋 魚類로서 조기, 갈치, 병어에 대하여 凍結에 의한 변화 調査의 하나로 homogenate의 현미경 실험에서 신선상태에서 魚種에 따른 筋纖維의 외관상 差異는 白色筋魚類는 두터웁고 짧았으며 赤色筋 魚類는 가늘고 긴 편이었다. 신선상태의 筋肉 homogenate에서 조기는 myofibril level로 파쇄되나 실모양으로 엉켜졌으며 고등어는 myofibril level로 파쇄되나 짧게 짤려 졌었다. 1個月 貯藏 後의 筋肉의 homogenate는 응집되거나 彈力性 消失을 볼 수 있었는데 白色筋魚類가 赤色筋 魚類보다 그 현상이 심한 편이었다.

다국어 초록 (Multilingual Abstract)

As a survey of changes by freezing for red muscle fishes yellow tail(Seriola quinqueadiata), mackerel(Scomber japonicus), horse markerel(Trachurus japonicus)-and white muscle fishes-yellow corvenia(Pseudosciaena manchuria), cutlass fish(Trachurus lepturus), harvest fish(Pampus argenteus), microscopic test for homogenate were carried out.
In the difference of microscopic external shape of muscle fiber between these two groups, white muscle fishes were thick and short while red muscle fishes are thin and long.
In the fresh muscle homogenate, yellow corvenia was fragmented to myofibril level and intermixed as thread while mackerel was also fragmented to myofibril level, but it was cut into tiny pieces.
Muscle homogenate after one month freezing storage showed either cohesion or loss of elasticity. This phenomena were more apparent in white muscle fishes than red muscle fishes.