The Effects of NaCl on Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-hexenal Formation in Boiled Yellowtail Meat
スポンサーリンク
概要
- 論文の詳細を見る
Yellowtail meat containing 0 (control), 1% and 2% NaCl weas boiled and stored at 0 °C, and changes in 4-hydroxyhexenal (HHE) and malon aldehyde (MA) contents were analyzed after 0, 1, 2, and 3 d. The HHE contents in all samples increased significantly after 3 d. The MA contents in the NaCl-containing samples were significantly higher than those in the control after storage.
- 社団法人 日本農芸化学会の論文
著者
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SAKAI TADASHI
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture
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AKIYAMA Tetsuya
Department of Materials Science and Engineering, Faculty of Engineering Kyushu University
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OGURA Ai
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki
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KAWANO Chie
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki
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