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Effects of NaC1 on 4-Hydroxy-2-hexenal Formation in Yellowtail Meat Stored at 0°C.
- Source :
- Bioscience, Biotechnology & Biochemistry; Dec2006, Vol. 70 Issue 12, p3036-3038, 3p, 2 Charts
- Publication Year :
- 2006
-
Abstract
- The article reports on the experiment conducted to study the effects of salt on the formation of aldehydes in yellowtail meat. The aldehydes in particular are 4-hydroxy-2-hexenal (HHE) and malonaldehyde (MA) which are formed during lipid peroxidation, one of the major causes of meat deterioration. The results showed that salt increased the lipid oxidation in the yellowtail meat.
- Subjects :
- SALT
ALDEHYDES
YELLOWTAIL
MEAT
PEROXIDATION
Subjects
Details
- Language :
- English
- ISSN :
- 09168451
- Volume :
- 70
- Issue :
- 12
- Database :
- Supplemental Index
- Journal :
- Bioscience, Biotechnology & Biochemistry
- Publication Type :
- Academic Journal
- Accession number :
- 24362382
- Full Text :
- https://doi.org/10.1271/bbb.60275