Microscopic examination of products from fish meat
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 (...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2000-02-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200002-0004_microscopic-examination-of-products-from-fish-meat.php |
| _version_ | 1797899908997447680 |
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| author | B. Tremlová |
| author_facet | B. Tremlová |
| author_sort | B. Tremlová |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T08:37:26Z |
| format | Article |
| id | doaj.art-cdccc0febc8b49d8989ac9c1a34048f9 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:37:26Z |
| publishDate | 2000-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-cdccc0febc8b49d8989ac9c1a34048f92023-02-23T03:26:25ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172000-02-01182556010.17221/8310-CJFScjf-200002-0004Microscopic examination of products from fish meatB. TremlováThe 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.https://cjfs.agriculturejournals.cz/artkey/cjf-200002-0004_microscopic-examination-of-products-from-fish-meat.phphistologymicroscopy methodfish products |
| spellingShingle | B. Tremlová Microscopic examination of products from fish meat Czech Journal of Food Sciences histology microscopy method fish products |
| title | Microscopic examination of products from fish meat |
| title_full | Microscopic examination of products from fish meat |
| title_fullStr | Microscopic examination of products from fish meat |
| title_full_unstemmed | Microscopic examination of products from fish meat |
| title_short | Microscopic examination of products from fish meat |
| title_sort | microscopic examination of products from fish meat |
| topic | histology microscopy method fish products |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200002-0004_microscopic-examination-of-products-from-fish-meat.php |
| work_keys_str_mv | AT btremlova microscopicexaminationofproductsfromfishmeat |