The effects of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-hexenal formation in boiled yellowtail [Seriola] meat

The effects of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-hexenal formation in boiled yellowtail [Seriola] meat

Yellowtail meat containing 0 (control), 1% and 2% NaCl was boiled and stored at 0degC, and changes in 4-hydroxyhexenal (HHE) and malon aldehyde (MA) contents were analyzed after 0, 1, 2, and 3 d. The HHE contents in all samples increased significantly after 3 d. The MA contents in the NaCl-containin...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2008-09, Vol.72 (9), p.2441-2443
Hauptverfasser: Sakai, T.(Miyazaki Univ. (Japan). Faculty of Agriculture), Akiyama, T, Ogura, A, Kawano, C
Format: Artikel
Sprache:eng
Schlagworte:
4-hydroxy-2-hexenal
ALDEHIDOS
ALDEHYDE
ALDEHYDES
Aldehydes - metabolism
Animals
boiled yellowtail
BOILING
CHLORURE DE SODIUM
CLORURO SODICO
CUISSON A L'EAU
EBULLICION
FISH
LIPID PEROXIDATION
Lipid Peroxidation - drug effects
MALONDIALDEHIDO
MALONDIALDEHYDE
Meat - analysis
NaCl
PEROXIDACION LIPIDICA
PEROXYDATION DES LIPIDES
PESCADO
POISSON (ALIMENT)
SERIOLA
SODIUM CHLORIDE
Sodium Chloride - pharmacology
Swine - metabolism
Temperature
Time Factors
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Yellowtail meat containing 0 (control), 1% and 2% NaCl was boiled and stored at 0degC, and changes in 4-hydroxyhexenal (HHE) and malon aldehyde (MA) contents were analyzed after 0, 1, 2, and 3 d. The HHE contents in all samples increased significantly after 3 d. The MA contents in the NaCl-containing samples were significantly higher than those in the control after storage.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.80196