초록

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Abstract ▼ AI-Helper

The present study was conducted to evaluate inhibition effect of oxidation and discoloration in yellow sea bream, treated with some antioxidants, dried and stored for one month. The effect was observed microscopically from the aspects of distribution and movement of fat, and changes of muscular syst...

The present study was conducted to evaluate inhibition effect of oxidation and discoloration in yellow sea bream, treated with some antioxidants, dried and stored for one month. The effect was observed microscopically from the aspects of distribution and movement of fat, and changes of muscular system. On the initial stage of drying, a part of hypodermic fat was penetrated into intermuscular fissile passing through connective tissue and myocommata, but the rest part was exuded to the out side of surface. The tissues from which the hypodermic fat was removed seemed to be hardned with the gathering of adjacent muscle fibers. The inhibition effect of antioxidants was better in order of Tenon-11, BHA, NDGA from the point of retention of fat and preservation of the muscular tissue.