抄録
The lipid peroxidation in smoked salmon and two wood vinegars {commercial wood vinegar (WV) and cherry wood vinegar (CWV)} treated fish meat was evaluated using malonaldehyde (MA), 4-hydroxy-2E-hexenal (HHE) and carbonyl protein (CP) as indices for a 7-day storage period at 4°C. Smoked salmon samples showed a high variation of MA, and extremely high levels of MA and HHE indicate uneven distribution of smoke constituents and high pro-oxidative activity respectively, making smoking unsuitable. Of the two wood vinegars, CWV treated fish meat gave high levels of HHE, MA and CP compared with that of the control, demonstrating CWV as a pro-oxidant. However, in WV treated samples, the control showed a higher level of MA compared with that of treated samples, whereas the treated samples showed higher levels of HHE and CP compared with that of the control, making it difficult to decide whether WV suppresses or stimulates the peroxidation. In both wood vinegar treated samples, the variation of indices during storage period does not show a clear pattern in relation to type of wood vinegar used or its concentration. This indicates a complexity of the peroxidative mechanism due to its high dependency on numerous factors.
