Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail Meat

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概要

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• 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

著者

• Shimizu Yukiko

  The Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyaza

• Kiriake Saori

  The Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyaza

• Ohtubo Shusaku

  The Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyaza

• SAKAI Tadashi

  The Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyaza

関連論文

• Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail Meat
• Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail Meat

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