Effects of NaCl on 4-Hydroxy-2-hexenal Formation in Yellowtail Meat Stored at 0℃
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概要
- 論文の詳細を見る
Changes in the 4-hydroxy-2-hexenal (HHE) and malonaldehyde (MA) contents were investigated in the meat of the yellowtail Seriola quinqueradiate containing 0, 0.3, 0.6, and 0.9 M NaCl stored at 0 °C for 7 days. After 7 days of storage, the HHE content was significantly lower and the MA content significantly higher in the meat containing NaCl than in the control without NaCl.
- 社団法人 日本農芸化学会の論文
- 2006-12-23
著者
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Munasinghe D.
Kagoshima Univ.
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KAWAHARA SATOSHI
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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Sakai Tadashi
Univ. Miyazaki
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MUNASINGHE D.
United Graduate School of Agricultural Sciences, Kagoshima University
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Kawahara Satoshi
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
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Kawahara Satoshi
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture University Of Miyazaki
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Sakai Tadashi
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
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Munasinghe D.
United Graduate School Of Agricultural Sciences Kagoshima University
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