Heat‐Induced Tendering of Turban Shell (Batillus cornutus) Muscle

YOSHIHIRO OCHIAI, YUTAKA KARIYA, SHUGO WATABE, KANEHISA HASHIMOTO

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

The foot, opercular and visceral muscles were excised from the turban shell Batillus cornutus, and their heat‐induced changes in toughness and ultrastructure were compared. When heated up to 30°C, the toughness of foot muscle decreased in the upper and middle regions, but increased in the lower region. The toughness of these three regions decreased at temperatures between 50‐70°C, where collagen might be denatured. Some changes in toughness were also observed in the opercular muscle by heating up to 30°C, whereas the toughness of visceral muscle remained unchanged over a wide range of temperature. Transmission electron microscopy showed that the intrinsic structure of collagen fibrils in each muscle was lost at 60°C, with partial swelling.

Original languageEnglish
Pages (from-to)981-984
Number of pages4
JournalJournal of Food Science
Volume50
Issue number4
DOIs
Publication statusPublished - 1985 Jul
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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