title: Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef.
abstract: Pork and beef containing NaCl were stored at 0 °C and changes in 4-hydroxynonenal (HNE) content were analyzed after 0, 3, 7 and 10 days. As an index of the lipid peroxidation level, malonaldehyde (MA) content was also analyzed. In pork, HNE content in samples with 2% NaCl increased (P<0.05) after 7 and 10 days of storage. In beef, HNE content in all samples increased during storage. The HNE content in samples with NaCl was higher than those of the control, after 7 and 10 days of storage, although the difference was not always significant. Judging from MA content, NaCl may act as a pro-oxidant in pork and beef. HNE may accumulate in pork and beef in which lipid peroxidation is progress.
authors: Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, Miyazaki University; Miyazaki-shi, Miyazaki 889-2192, Japan.
authors: T
authors: T
authors: Sakai
authors: D M S
authors: DM
authors: Munasinghe
authors: M
authors: M
authors: Kashimura
authors: K
authors: K
authors: Sugamoto
authors: S
authors: S
authors: Kawahara