The effects of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-hexenal formation in boiled yellowtail meat

Biosci Biotechnol Biochem. 2008 Sep;72(9):2441-3. doi: 10.1271/bbb.80196. Epub 2008 Sep 7.

Abstract

Yellowtail meat containing 0 (control), 1% and 2% NaCl weas boiled and stored at 0 degrees C, and changes in 4-hydroxyhexenal (HHE) and malon aldehyde (MA) contents were analyzed after 0, 1, 2, and 3 d. The HHE contents in all samples increased significantly after 3 d. The MA contents in the NaCl-containing samples were significantly higher than those in the control after storage.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Aldehydes / metabolism*
  • Animals
  • Lipid Peroxidation / drug effects*
  • Meat / analysis*
  • Sodium Chloride / pharmacology*
  • Swine / metabolism*
  • Temperature
  • Time Factors

Substances

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