Lipid Peroxidation-derived Hepatotoxic Aldehyde, 4-Hydroxy-2-hexenal, in Fish

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概要

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• Various samples of fish meat were examined for the formation of the hepatotoxic aldehyde, 4-hydroxy-trans-2-hexenal (HHE). HHE was detected in all samples analyzed at the concentration of 1.5-39.3 nmol/g. Yellowtail meat contained more HHE than 4-hydroxy-trans-2-nonenal (HNE). The HHE and malonaldehyde concentration increased during 13 days of storage at 0℃ in the meat of yellowtail. On the other hand, no HNE was detected during storage.

• 社団法人日本農芸化学会の論文
• 1997-08-23

著者

• UCHIDA Koji

  Laboratory of Food and Biodynamics, Nagoya University School of Agriculture

• Sakai Tadashi

  Faculty Of Agriculture Miyazaki University

• Sugamoto K

  Miyazaki Univ. Miyazaki Jpn

• Sugamoto Kazuhiro

  Faculty Of Engineering University Of Miyazaki

• MATSUSHITA YOH-ICHI

  Faculty of Engineering, Miyazaki University

• Uchida Kanako

  Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni

• Uchida Koji

  Laboratory Of Food And Biodynam Ics Department Of Applied Biological Sciences Nagoya University

• Sugamoto Kazuhiro

  Faculty Of Engineering Miyazaki University

• Matsushita Yohichi

  Faculty Of Engineering Miyazaki University

• Matsushita Yoh-ichi

  Faculty Of Engineering Miyazaki University

• Uchida Koji

  Laboratory Of Food And Biodynamics Nagoya University School Of Agriculture

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