Microscopic examination of products from fish meat

Abstract

The paper deals with microscopic structure of commercial products from fish meat (ready-to-cook fish foods, meat products with an addition of fish meat). Samples were prepared by a histological technique, hematoxylin-eosin staining and differential staining to set off collagenic connective tissues (Calleja) and fish bones (modified van Gieson method) were used for microscopic examinations. Expected components and as declared on packages were confirmed by the results of microscopic examinations of ready-to-cook fish foods. The microscopic structure of meat products with an addition of fish meat was similar to that of traditional meat products of the same type. Fish bones of various size and at different quantity were detected in all products. Microscopic methods can be used to check the quality of products from fish meat with respect to the observation of technological procedures and technical standards.

Keywords

• histology
• microscopy method
• fish products