Influence of sodium chloride on superoxide dismutase activity and lipid peroxidation in refrigerated and frozen yellowtail meat
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概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 2003-10-01
著者
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UEKI NOBUHIKO
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture
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SAKAI TADASHI
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture
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Ueki Nobuhiko
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
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Ueki Nobuhiko
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture Miyazaki University
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Sakai Tadashi
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
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MS MUNASHINGHE
United Graduate School of Agricultural Sciences, Kagoshima University
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Ms Munashinghe
United Graduate School Of Agricultural Sciences Kagoshima University
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Munasinghe Deeepthi
United Graduate School of Agricultural Sciences, Kagoshima University
関連論文
- Lipid peroxidation-derived hepatotoxic aldehydes, 4-hydroxy-2E-hexenal in smoked fish meat products
- Effects of NaCl on 4-Hydroxy-2-hexenal Formation in Yellowtail Meat Stored at 0℃
- The lipid peroxidation induced changes of protein in refrigerated yellowtail minced meat
- A Lipid Peroxidation-derived Aldehyde, 4-Hydroxy-2-nonenal and ω6 Fatty Acids Contents in Meats
- Effect of Bleeding on Lipid Oxidation in the Chub Mackerel Muscle
- Bile Pigments in the Bile of Freshwater Fish, Rainbow Trout, Tilapia, and Pejerrey(Biological Chemistry)
- The Effects of NaCl on Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-hexenal Formation in Boiled Yellowtail Meat
- Analysis of Bile Pigments in the Bile of Yellowtail and Eel by High Performance Liquid Chromatography(Biological Chemistry)
- Effect of Bleeding on Hemoglobin Contents and Lipid Oxidation in the Skipjack Muscle
- Influence of sodium chloride on superoxide dismutase activity and lipid peroxidation in refrigerated and frozen yellowtail meat
- The Effects of NaCl on Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-hexenal Formation in Boiled Yellowtail Meat
- Effect of NaCl on the Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-nonenal, Formation in Boiled Pork
- 脂質過酸化由来アルデヒド, 4-ヒドロキシヘキセナールの細胞毒性及び凍結貯蔵ブリ筋肉中での変動
- Effect of Bleeding on Lipid Oxidation in the Chub Mackerel Muscle