Life Sciences Commons^™

Comparison Of The Microstructure Of Firm And Stem-End Softened Cucumber Pickles Preserved By Brine Fermentation, W. M. Walter Jr., H. P. Fleming, R. N. Trigiano

Food Structure

Soft and firm stem end tissues of cucumbers fermented at a low concentration of sodium chloride were examined by a combination of light microscopy {LM), transmission electron microscopy { TEM), and scanning electron microscopy { SEM) . When compared to firm tissue, softened tissue cell walls were swollen and striated, and the middle lamellae were poorly stained by the uranyl acetate-1 ead citrate used in TEM . When the tissue was penetrated by a circu l ar punch {1.5 mm diameter), cells in soft tissue tore along the middle l arne ll ae rather than across cell walls, as did …

Effects Of Emulsifying Agents On The Microstructure And Other Characteristics Of Process Cheese - A Review, Marijana Caric, Miroslav Gantar, Miloslav Kalab

Food Structure

Sodium phosphates , polyphosphates, and citrates are melting salts (emulsifying agents) most commonly used in the manufacture of process cheese either alone or in mixtures . Their role during processing is to sequester calcium in the natural cheese, to solubilize protein and increase its hydration and swelling, to facilitate emul sification of fat , and to adjust and stabilize pH.

Changes taking place in natural cheese during processing can be studied by microscopy. Micrographs demonstrating the emulsification of fat , presence of salt crystals, and partial solubilization of protein in labo ratory- made and commercial process cheeses have been used …