Effect of Bleeding on Lipid Oxidation in the Chub Mackerel Muscle

Tadashi SAKAI; Makoto TERAYAMA

doi:10.1271/bbb.80055

Bioscience, Biotechnology, and Biochemistry

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

Food & Nutrition Science Notes

Effect of Bleeding on Lipid Oxidation in the Chub Mackerel Muscle

Tadashi SAKAI, Makoto TERAYAMA

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Keywords: mechanical bleeding, malonaldehyde, 4-hydroxyhexenal, chub mackerel

JOURNAL FREE ACCESS

2008 Volume 72 Issue 7 Pages 1948-1950

DOI https://doi.org/10.1271/bbb.80055

View "Advance Publication" version (July 7, 2008).

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Abstract

Chub mackerel samples were prepared by two different methods of killing, struggling death in iced sea water (control) and instant death by mechanical bleeding (bleeding). The malonaldehyde content in the muscles of the bleeding sample were significantly higher than those of the control after 119 h of storage at 0 °C.

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