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应用电子显微镜对脆肉鲩和普通草鱼的肌肉进行了分析,其目的是为脆肉鲩肉质脆化的进一步研究提供依据。通过对脆肉鲩和普通草鱼肌肉超微结构比较,结果表明:脆肉鲩肌肉超微结构中出现了较明显的变化,如肌原纤维中出现间隙,肌丝之间距离减小,但肌原纤维的外形仍保持完整。
Electron microscopy was used to analyze the muscle of Crisp and Common grass carp, and its purpose was to provide basis for further research on the crispiness of Crisp. The results showed that there were obvious changes in the ultrastructure of the muscle of M. crispus, such as the appearance of gaps in myofibrils and the decrease of the distance between the myofilaments, but the shape of myofibrils Still remain intact