Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef

被引：21

作者：

Sakai, T ^{[1
]}

Munasinghe, DMS

Kashimura, M

Sugamoto, K

Kawahara, S

机构：

[1] Miyazaki Univ, Fac Agr, Dept Biochem & Appl Biosci, Miyazaki 8892192, Japan

[2] Kagoshima Univ, United Grad Sch Agr Sci, Kagoshima 8900065, Japan

[3] Miyazaki Univ, Fac Engn, Dept Appl Chem, Miyazaki 8892192, Japan

来源：

MEAT SCIENCE | 2004年 / 66卷 / 04期

关键词：

4-hydroxy-2-nonenal; lipid peroxidation; pork; beef; NaCl;

D O I：

10.1016/S0309-1740(03)00138-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pork and beef containing NaCl were stored at 0 degreesC and changes in 4-hydroxynonenal (HNE) content were analyzed after 0, 3, 7 and 10 days. As an index of the lipid peroxidation level, malonaldehyde (MA) content was also analyzed. In pork, HNE content in samples with 2% NaCl increased (P<0.05) after 7 and 10 days of storage. In beef, HNE content in all samples increased during storage. The HNE content in samples with NaCl was higher than those of the control, after 7 and 10 days of storage, although the difference was not always significant. Judging from MA content, NaCl may act as a pro-oxidant in pork and beef. HNE may accumulate in pork and beef in which lipid peroxidation is progress. (C) 2003 Published by Elsevier Ltd.

引用

页码：789 / 792

页数：4

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