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

Biosci Biotechnol Biochem. 2006 Dec;70(12):3036-8. doi: 10.1271/bbb.60275. Epub 2006 Dec 7.

Abstract

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 0.9 M NaCl stored at 0 degrees 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.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Aldehydes / chemistry*
  • Fish Products / analysis*
  • Food Preservation*
  • Freezing
  • Sodium Chloride / chemistry*

Substances

  • Aldehydes
  • 4-hydroxy-2-hexenal
  • Sodium Chloride