Fresh histological sections of the Black Sea spiny dogfish have been examined using a 500xSDM electron microscope. Experimental histological sections of the Black Sea spiny dogfish have been made along and across muscle fibers. Sections of skin and adipose tissue between the skin and the muscle have also been examined. PH value in the spiny dogfish muscle layers has been measured using a Kelilong Electron pH-150MI device. Thus, there are three zones determined: the first one is within 24-42 hours of storage with a pH ranging from 6,77; the second one – 46-78 hours with a pH in the range of 6,55; the third one – from 85 to 97 hours of storage with a pH of 6,41. The study of the elastic properties of fish is a study of the deformation properties. Regularities of change of rheological properties of fish depending on term and temperature mode of storage have been established. Graphs of values of deforming force of samples of different shelf life have been obtained, comparison of deformation time and size of deforming values have been made. Results of physical properties are placed in the process of optimizing the parameters of shelf life of the spiny dogfish. Mathematical models describing changes in the basic physicochemical properties of spiny dogfish in different storage parameters are.
| Published in | International Journal of Food Science and Biotechnology (Volume 6, Issue 1) |
| DOI | 10.11648/j.ijfsb.20210601.11 |
| Page(s) | 1-7 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
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Copyright © The Author(s), 2021. Published by Science Publishing Group |
Spiny Dogfish, Microstructure, Deformation, Elasticity Coefficient, Structural and Mechanical Properties, The Shelf Life
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APA Style
Olena Sydorenko, Nadiya Bolila, Ninel Forostyana. (2021). Spiny Dogfish (Squalus Acanthias): Changes in Structural and Mechanical Properties Under Storage. International Journal of Food Science and Biotechnology, 6(1), 1-7. https://doi.org/10.11648/j.ijfsb.20210601.11
ACS Style
Olena Sydorenko; Nadiya Bolila; Ninel Forostyana. Spiny Dogfish (Squalus Acanthias): Changes in Structural and Mechanical Properties Under Storage. Int. J. Food Sci. Biotechnol. 2021, 6(1), 1-7. doi: 10.11648/j.ijfsb.20210601.11
AMA Style
Olena Sydorenko, Nadiya Bolila, Ninel Forostyana. Spiny Dogfish (Squalus Acanthias): Changes in Structural and Mechanical Properties Under Storage. Int J Food Sci Biotechnol. 2021;6(1):1-7. doi: 10.11648/j.ijfsb.20210601.11
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Download@article{10.11648/j.ijfsb.20210601.11,
author = {Olena Sydorenko and Nadiya Bolila and Ninel Forostyana},
title = {Spiny Dogfish (Squalus Acanthias): Changes in Structural and Mechanical Properties Under Storage},
journal = {International Journal of Food Science and Biotechnology},
volume = {6},
number = {1},
pages = {1-7},
doi = {10.11648/j.ijfsb.20210601.11},
url = {https://doi.org/10.11648/j.ijfsb.20210601.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20210601.11},
abstract = {Fresh histological sections of the Black Sea spiny dogfish have been examined using a 500xSDM electron microscope. Experimental histological sections of the Black Sea spiny dogfish have been made along and across muscle fibers. Sections of skin and adipose tissue between the skin and the muscle have also been examined. PH value in the spiny dogfish muscle layers has been measured using a Kelilong Electron pH-150MI device. Thus, there are three zones determined: the first one is within 24-42 hours of storage with a pH ranging from 6,77; the second one – 46-78 hours with a pH in the range of 6,55; the third one – from 85 to 97 hours of storage with a pH of 6,41. The study of the elastic properties of fish is a study of the deformation properties. Regularities of change of rheological properties of fish depending on term and temperature mode of storage have been established. Graphs of values of deforming force of samples of different shelf life have been obtained, comparison of deformation time and size of deforming values have been made. Results of physical properties are placed in the process of optimizing the parameters of shelf life of the spiny dogfish. Mathematical models describing changes in the basic physicochemical properties of spiny dogfish in different storage parameters are.},
year = {2021}
}
TY - JOUR T1 - Spiny Dogfish (Squalus Acanthias): Changes in Structural and Mechanical Properties Under Storage AU - Olena Sydorenko AU - Nadiya Bolila AU - Ninel Forostyana Y1 - 2021/01/22 PY - 2021 N1 - https://doi.org/10.11648/j.ijfsb.20210601.11 DO - 10.11648/j.ijfsb.20210601.11 T2 - International Journal of Food Science and Biotechnology JF - International Journal of Food Science and Biotechnology JO - International Journal of Food Science and Biotechnology SP - 1 EP - 7 PB - Science Publishing Group SN - 2578-9643 UR - https://doi.org/10.11648/j.ijfsb.20210601.11 AB - Fresh histological sections of the Black Sea spiny dogfish have been examined using a 500xSDM electron microscope. Experimental histological sections of the Black Sea spiny dogfish have been made along and across muscle fibers. Sections of skin and adipose tissue between the skin and the muscle have also been examined. PH value in the spiny dogfish muscle layers has been measured using a Kelilong Electron pH-150MI device. Thus, there are three zones determined: the first one is within 24-42 hours of storage with a pH ranging from 6,77; the second one – 46-78 hours with a pH in the range of 6,55; the third one – from 85 to 97 hours of storage with a pH of 6,41. The study of the elastic properties of fish is a study of the deformation properties. Regularities of change of rheological properties of fish depending on term and temperature mode of storage have been established. Graphs of values of deforming force of samples of different shelf life have been obtained, comparison of deformation time and size of deforming values have been made. Results of physical properties are placed in the process of optimizing the parameters of shelf life of the spiny dogfish. Mathematical models describing changes in the basic physicochemical properties of spiny dogfish in different storage parameters are. VL - 6 IS - 1 ER -
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