The Effects of NaCl on Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-hexenal Formation in Boiled Yellowtail Meat

Tadashi SAKAI; Tetsuya AKIYAMA; Ai OGURA; Chie KAWANO

doi:10.1271/bbb.80196

Food & Nutrition Science Notes

The Effects of NaCl on Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-hexenal Formation in Boiled Yellowtail Meat

Tadashi SAKAI, Tetsuya AKIYAMA, Ai OGURA, Chie KAWANO

著者情報

キーワード: 4-hydroxy-2-hexenal, lipid peroxidation, boiled yellowtail, NaCl

ジャーナルフリー

2008 年 72 巻 9 号 p. 2441-2443

DOI https://doi.org/10.1271/bbb.80196

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

詳細

抄録

Yellowtail meat containing 0 (control), 1% and 2% NaCl weas boiled and stored at 0 °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.

責任著者(Corresponding author)

J-STAGEへの登録はこちら（無料）