Effects of Various Processing Methods on the Ultrastructure of Tendon Collagen Fibrils from Qinchuan Beef Cattle Observed with Atomic Force Microscopy

Atomic force microscopy was utilized to study the effects of ultrasound oscillation, microwave heating, water bath cooking, and acid-base soaking on the ultrastructure of collagen fibrils of Qinchuan beef cattle tendons. D-spacing length and roughness of collagen fibrils always showed a 1.02% increm...

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Bibliographic Details
Main Authors: Guixia Li, Yunfei Wan, Xuan Song, Ying Wang, Linsen Zan, Jie Zhu
Format: Article
Language:English
Published: Hindawi-Wiley 2018-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2018/9090831