Effects of NaCl on 4-hydroxy-2-hexenal formation in yellowtail meat stored at 0 deg C

Munasinghe, D.M.S.; Kawahara, S.; Sakai, T.

Effects of NaCl on 4-hydroxy-2-hexenal formation in yellowtail meat stored at 0 deg C

2006

Munasinghe, D.M.S.(Kagoshima Univ. (Japan)) | Kawahara, S. | Sakai, T.

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 0.9M NaCl stored at 0 deg 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.

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Mots clés AGROVOC

aldehydes almacenamiento carne chemical composition chlorure de sodium composition chimique hplc lipide lipids meat oxidation oxydation seriole sodium chloride stockage storage unsaturated fatty acids viande yellowtails

Informations bibliographiques

Publié dans

Bioscience, Biotechnology, and Biochemistry (Japan)

Volume 70 Numéro 12 ISSN 0916-8451

Pagination

pp. 3036-3038

D'autres materias

Aldehyde; Composicion quimica; Cloruro sodico; Acidos grasos insaturados; Aldehidos; Pez limon; Oxidacion; Acide gras insature; Lipidos

Langue

anglais

Note

Summary (En)

2 tab. 18 ref.

Type

Summary

Sur AGRIS depuis: 2008-05-15

Format: AGRIS AP

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Effects of NaCl on 4-hydroxy-2-hexenal formation in yellowtail meat stored at 0 deg C

2006

Mots clés AGROVOC

Informations bibliographiques