The effects of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-hexenal formation in boiled yellowtail meat.
Yellowtail meat containing 0 (control), 1% and 2% NaCl weas boiled and stored at 0 degrees C, and changes in 4-hydroxyhexenal (HHE) and malon aldehyde (MA) contents were analyzed after 0, 1, 2, and 3 d. The HHE contents in all samples increased significantly after 3 d. The MA contents in the NaCl-containing samples were significantly higher than those in the control after storage.
Sakai
Tadashi
T
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan. sakaihhe@cc.miyazaki-u.ac.jp
Akiyama
Tetsuya
T
Ogura
Ai
A
Kawano
Chie
C
D000447:Aldehydes / Q000378:metabolism*; D000818:Animals; D015227:Lipid Peroxidation / Q000187:drug effects*; D008460:Meat / Q000032:analysis*; D012965:Sodium Chloride / Q000494:pharmacology*; D013552:Swine / Q000378:metabolism*; D013696:Temperature; D013997:Time Factors
D000447:Aldehydes; D012965:Sodium Chloride; C027576:4-hydroxy-2-nonenal