Effect of NaCl on protein and lipid oxidation in frozen yellowtail meat

Biosci Biotechnol Biochem. 2009 Apr 23;73(4):923-5. doi: 10.1271/bbb.80574. Epub 2009 Apr 7.

Abstract

Protein carbonyl (PC) and malonaldehyde (MA) contents and protein extractability (PE) in yellowtail meat containing NaCl stored at -20 degrees C for 20 weeks were analyzed. Although the PC and MA contents increased in all samples, the PE value decreased in the samples containing NaCl. After 20 weeks of storage, the protein (approximately 97.4 kDa) disappeared in the samples containing NaCl.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Electrophoresis, Polyacrylamide Gel
  • Food Handling
  • Freezing*
  • Lipid Metabolism / drug effects*
  • Malondialdehyde / metabolism
  • Meat*
  • Oxidation-Reduction / drug effects
  • Perciformes
  • Protein Carbonylation
  • Proteins / metabolism*
  • Sodium Chloride / pharmacology*
  • Time Factors

Substances

  • Proteins
  • Sodium Chloride
  • Malondialdehyde