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

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引用する場合も本公開記事を引用してください。

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

Yukiko SHIMIZU, Saori KIRIAKE, Shusaku OHTUBO, Tadashi SAKAI

著者情報

キーワード: protein oxidation, lipid oxidation, protein extractability, yellowtail meat, NaCl

ジャーナルフリー早期公開

論文ID: 80574

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

この記事には本公開記事があります。

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

詳細

抄録

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.

責任著者(Corresponding author)

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