Fixation staining methods for examining microstructure in whipped cream by electron microscopy

• Published in: Journal of food science Vol. 58; no. 1; pp. 124 - 127
• Main Authors: LEE, S.-Y., MORR, C.V.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 1993; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: batido; Biological and medical sciences; cream; crema; creme; dairy; Dairy products; echantillonnage; electron microscopy; foam structure; Food industries; Food science; fouettage; Fundamental and applied biological sciences. Psychology; methode; methods; metodos; microscopia; microscopie; microscopy; Milk and cheese industries. Ice creams; muestreo; sampling; Scientific imaging; whipping; Scanning electron microscopy; Whipped cream; Fixation; Transmission electron microscopy; Mordant dye; Imidazole; Quality control; Analytical method; Microstructure; Metabolism; Osmium
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1993.tb03225.x

Whipped dairy cream (WDC) specimens were prepared for examination by transmission electron microscopy (TEM) and scanning electron microscopy (SEM) by one of three alternative post-mordant procedures, i.e., imidazole-buffered osmium tetroxide (IBO), ferricyanide osmium tetroxide and tricomplex osmium tetroxide. These procedures utilized a tannic acid-guanidine-HCl mordant, thiocarbohydrazide as a bridging ligand, and a p-phenylenediamine en bloc stain treatment to improve specimen fixation and staining. TEM and SEM specimens prepared by all three procedures provided good contrast and resolution of the microstructure of WDC. The IBO method provided mote uniform staining and more complete fixation and retention of lipids in milkfat globules than either of the other two methods.