Microstructure of Yolk from Fresh Eggs by Improved Method
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 757–761, July 1997
How to Cite
MINEKI, M. and KOBAYASHI, M. (1997), Microstructure of Yolk from Fresh Eggs by Improved Method. Journal of Food Science, 62: 757–761. doi: 10.1111/j.1365-2621.1997.tb15451.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 11/22/96; revised 2/1/97; accepted 2/12/97.
- yolk sphere;
- liquid nitrogen;
- protein granules
Methods were examined to fix hen's egg yolk while retaining its original sol structure and to elucidate the fine structure of fresh yolk by using the freeze-cutting fixation method with liquid nitrogen. In fresh native yolk, histological differences were observed in the yolk spheres in each layer and latebra part. These spheres were closely packed in the vitelline membrane, with various sizes and shapes. Protein granules with high electron density were noted in the yolk sphere and their distribution and shape differed between the outer and inner layers.