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

页码：2441 / 2443

页数：3

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