Lipid Peroxidation-derived Hepatotoxic Aldehyde, 4-Hydroxy-2-hexenal, in Fish

Abstract

Various samples of fish meat were examined for the formation of the hepatotoxic aldehyde, 4-hydroxy-trans-2-hexenal (HHE). HHE was detected in all samples analyzed at the concentration of 1.5-39.3 nmol/g. Yellowtail meat contained more HHE than 4-hydroxy-trans-2-nonenal (HNE). The HHE and malonaldehyde concentration increased during 13 days of storage at 0°C in the meat of yellowtail. On the other hand, no HNE was detected during storage.