An Alternive to Critical Point Drying for Preparing Meat Emulsions for Scanning Electron Microscopy

Citation data:

Food Structure, Vol: 2, Issue: 1, Page: 4

Publication Year:
1983
Usage 140
Downloads 136
Abstract Views 4
Repository URL:
https://digitalcommons.usu.edu/foodmicrostructure/vol2/iss1/4
Author(s):
Basgall, Edward J.; Bechtel, Peter J.; McKeith, Floyd K.
Publisher(s):
Hosted by Utah State University Libraries
Tags:
Cryofracture; Meat Emulsions; Fat; Protein; Critical Point Drying; X-Ray Micro-analysis; Food Science
article description
A rapid sample drying technique is described which is useful for the simultaneous preparation of large numbers of samples as an alternative to critical point drying. The cryofractured face of meat emulsions was visualized after appl ying this technique . The fine structure of 1 ipids and proteins were found to be well preser ved in comparison to other reports which used critical point dried meat emulsions. Lipid was readily discerned from the protein matrix by selective fixation of the components in duplicate samples . Stereo imaging was useful in enhancing the texture of the cryofractured surface and as an aid in differentiating the protein matrix from the fat component of meat emulsions.