Effect of NaCl on protein oxidation in frozen cod meat
2010
Sakai, T., Miyazaki Univ. (Japan). Faculty of Agriculture | Munasinghe, D.M.S. | Kawahara, S.
Protein carbonyls (PC) and malonaldehyde (MA) content in cold meat with or without 2% NaCl stored at -20degC were analyzed for 24 weeks. The increase in the PC contents that was observed in the control as well as the NaCl-treated samples indicates the progression of protein oxidation even during frozen storage. Significant differences were not observed between the PC and MA contents of the control and NaCl-treated samples.
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