Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail Meat
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概要
- 論文の詳細を見る
Protein carbonyl (PC) and malonaldehyde (MA) contents and protein extractability (PE) in yellowtail meat containing NaCl stored at −20 °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.
- 社団法人 日本農芸化学会の論文
- 2009-04-23
著者
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Kiriake Saori
The Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyaza
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Ohtubo Shusaku
The Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyaza
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Shimizu Yukiko
The Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture University Of Miyazaki
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Sakai Tadashi
The Dep. Of Biochemistry And Applied Biosciences Fac. Of Agriculture Univ. Of Miyazaki
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Sakai Tadashi
The Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture University Of Miyazaki
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Shimizu Yukiko
The Dep. Of Biochemistry And Applied Biosciences Fac. Of Agriculture Univ. Of Miyazaki
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Kiriake Saori
The Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture University Of Miyazaki
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Ohtubo Shusaku
The Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture University Of Miyazaki
関連論文
- Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail Meat
- Effect of NaCl on the Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-nonenal, Formation in Boiled Pork
- Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail Meat