title: Effects of NaCl on 4-hydroxy-2-hexenal formation in yellowtail meat stored at 0 degrees C.
abstract: Changes in the 4-hydroxy-2-hexenal (HHE) and malonaldehyde (MA) contents were investigated in the meat of the yellowtail Seriola quinqueradiate containing 0, 0.3, 0.6, and 0.9 M NaCl stored at 0 degrees C for 7 days. After 7 days of storage, the HHE content was significantly lower and the MA content significantly higher in the meat containing NaCl than in the control without NaCl.
authors.affiliation: United Graduate School of Agricultural Sciences, Kagoshima University.
authors.forename: D M S
authors.initials: DM
authors.lastname: Munasinghe
authors.forename: Satoshi
authors.initials: S
authors.lastname: Kawahara
authors.forename: Tadashi
authors.initials: T
authors.lastname: Sakai
mesh_terms: D000447:Aldehydes / Q000737:chemistry*; D005396:Fish Products / Q000032:analysis*; D005519:Food Preservation; D005615:Freezing; D012965:Sodium Chloride / Q000737:chemistry*
chemical_list: D000447:Aldehydes; C045934:4-hydroxy-2-hexenal; D012965:Sodium Chloride