Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail Meat

Yukiko SHIMIZU; Saori KIRIAKE; Shusaku OHTUBO; Tadashi SAKAI

doi:10.1271/bbb.80574

This article has now been updated. Please use the final version.

Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail Meat

Yukiko SHIMIZU, Saori KIRIAKE, Shusaku OHTUBO, Tadashi SAKAI

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Keywords: protein oxidation, lipid oxidation, protein extractability, yellowtail meat, NaCl

JOURNAL FREE ACCESS Advance online publication

Article ID: 80574

DOI https://doi.org/10.1271/bbb.80574

The final version of this article is now available: Vol. 73 (2009) , No. 4 p.923

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Abstract

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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