ABSTRACT Structural changes in skate muscle during fermentation could significantly influence flesh quality of products. Thus, the objective of this study was to characterize the structural and ultrastructural changes of skate muscle that occur during fermentation. In skate flesh samples, typical muscle tissue experiences changes, including detachment of myofibrils from the endomysium, fiber to fiber, and increase of the intermyofibrillar spaces during fermentation. Even though the myofibrillar ultrastructure was drastically damaged during fermentation, the most significant feature in muscle tissue was aggregate formation involving protein–protein and protein–water interactions. Based on our results, it is assumed that the protein aggregation and denaturation of structural changes in the skate muscle during fermentation contributed to the unique textural and organoleptic characteristics of the final skate products.

中文翻译：

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冰鞋 (Raja kenojel) 肌肉组织在 10°C 发酵期间的结构和超微结构变化

摘要发酵过程中冰鞋肌肉的结构变化会显着影响产品的肉质。因此，本研究的目的是表征发酵过程中冰鞋肌肉的结构和超微结构变化。在冰刀肉样品中，典型的肌肉组织经历了变化，包括肌原纤维从肌内膜、纤维到纤维的分离，以及发酵过程中肌原纤维间隙的增加。尽管肌原纤维超微结构在​​发酵过程中遭到严重破坏，但肌肉组织中最显着的特征是聚集体形成，涉及蛋白质-蛋白质和蛋白质-水相互作用。根据我们的结果，