Food & Nutrition Science Notes
Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail Meat
2009 年 73 巻 4 号 p. 923-925
詳細
2009 年 73 巻 4 号 p. 923-925
Protein carbonyl (PC) and malonaldehyde (MA) contents and protein extractability (PE) in yellowtail meat containing NaCl stored at −20 °C for 20 weeks were analyzed. Although the PC and MA contents increased in all samples, the PE value decreased in the samples containing NaCl. After 20 weeks of storage, the protein (approximately 97.4 kDa) disappeared in the samples containing NaCl.
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