Effect of Bleeding on Hemoglobin Contents and Lipid Oxidation in the Skipjack Muscle

Tadashi SAKAI; Shusaku OHTSUBO; Toshiyuki MINAMI; Makoto TERAYAMA

doi:10.1271/bbb.70.1006

Bioscience, Biotechnology, and Biochemistry

Online ISSN : 1347-6947
Print ISSN : 0916-8451

Food & Nutrition Science Notes

Effect of Bleeding on Hemoglobin Contents and Lipid Oxidation in the Skipjack Muscle

Tadashi SAKAI, Shusaku OHTSUBO, Toshiyuki MINAMI, Makoto TERAYAMA

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Keywords: hemoglobin, mechanical bleeding, malonaldehyde, 4-hydroxyhexenal, skipjack

JOURNAL FREE ACCESS

2006 Volume 70 Issue 4 Pages 1006-1008

DOI https://doi.org/10.1271/bbb.70.1006

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Abstract

Skipjack samples were prepared using two different killing methods, namely, struggling death in iced sea water (control) and instant death by mechanical bleeding. The hemoglobin content in the bled muscles was significantly lower than that in the control. 4-Hydroxyhexenal content in the bled muscles was significantly lower than that in the control over 2 d of storage at 0 °C.

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