Microscopic examination of products from fish meat

B. Tremlová

Czech Journal of Food Sciences, 2000, vol. 18, issue 2, 55-60

Abstract: The paper deals with microscopic structure of commercial products from fish meat (ready-to-cook fish foods, meat products with an addition of fish meat). Samples were prepared by a histological technique, hematoxylin-eosin staining and differential staining to set off collagenic connective tissues (Calleja) and fish bones (modified van Gieson method) were used for microscopic examinations. Expected components and as declared on packages were confirmed by the results of microscopic examinations of ready-to-cook fish foods. The microscopic structure of meat products with an addition of fish meat was similar to that of traditional meat products of the same type. Fish bones of various size and at different quantity were detected in all products. Microscopic methods can be used to check the quality of products from fish meat with respect to the observation of technological procedures and technical standards.

Keywords: histology; microscopy method; fish products (search for similar items in EconPapers)
Date: 2000
References: Add references at CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/8310-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/8310-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:18:y:2000:i:2:id:8310-cjfs

DOI: 10.17221/8310-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().