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

被引：1
|
作者：
Sakai, Tadashi [1 ]
Akiyama, Tetsuya [1 ]
Ogura, Ai [1 ]
Kawano, Chie [1 ]
机构：
[1] Miyazaki Univ, Fac Agr, Dept Biochem & Appl Biosci, Miyazaki 889219, Japan
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2008年 / 72卷 / 09期
关键词：
4-hydroxy-2-hexenal; lipid peroxidation; boiled yellowtail; NaCl;
D O I：
10.1271/bbb.80196
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Yellowtail meat containing 0 (control), 1% and 2% NaCl weas boiled and stored at 0 degrees C, 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.
引用
收藏
页码：2441 / 2443
页数：3
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