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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书目信息
页码
pp. 3036-3038
其它主题
Composicion quimica; Lipidos; Aldehyde; Aldehidos; Pez limon; Acidos grasos insaturados; Cloruro sodico; Oxidacion; Acide gras insature
语言
英语
注释
Summary (En)
2 tab. 18 ref.
类型
Summary
2008-05-15
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