Effect of NaCl on protein and lipid oxidation in frozen yellowtail meat.
Protein carbonyl (PC) and malonaldehyde (MA) contents and protein extractability (PE) in yellowtail meat containing NaCl stored at -20 degrees 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.
The Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, Gakuenkibanadai-nishi, Miyazaki 889-2192, Japan.
Yukiko
Y
Shimizu
Saori
S
Kiriake
Shusaku
S
Ohtubo
Tadashi
T
Sakai
D000818:Animals; D004591:Electrophoresis, Polyacrylamide Gel; D005511:Food Handling; D005615:Freezing; D050356:Lipid Metabolism / Q000187:drug effects*; D008315:Malondialdehyde / Q000378:metabolism; D008460:Meat; D010084:Oxidation-Reduction / Q000187:drug effects; D010473:Perciformes; D050050:Protein Carbonylation; D011506:Proteins / Q000378:metabolism*; D012965:Sodium Chloride / Q000494:pharmacology*; D013997:Time Factors
D011506:Proteins; D012965:Sodium Chloride; D008315:Malondialdehyde