| Project/Area Number |
16580168
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Fisheries chemistry
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| Research Institution | University of Miyazaki |
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Principal Investigator |
SAKAI Tadashi University of Miyazaki, Faculty of Agriculture, Professor, 農学部, 教授 (60136794)
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| Co-Investigator(Kenkyū-buntansha) |
KAWAHARA Satoshi University of Miyazaki, Associate Professor, 農学部, 講師 (30284821)
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| Project Period (FY) |
2004 – 2005
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| Project Status |
Completed (Fiscal Year 2005)
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| Budget Amount *help |
¥3,800,000 (Direct Cost: ¥3,800,000)
Fiscal Year 2005: ¥700,000 (Direct Cost: ¥700,000)
Fiscal Year 2004: ¥3,100,000 (Direct Cost: ¥3,100,000)
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| Keywords | 4-Hydroxyhexenal / Lipid peroxidation / Malon aldehyde / Fish meat / Frozen / Refrigerated / NaCl / Antioxidant / 4-ヒドロキシヘキセナール / カルボニル修飾蛋白質 / エピガロカテキンガレート / α-トコフェロール / ブリ / ダイ |
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| Research Abstract |
4-Hydroxyhexenal (HHE) and mlon aldehyde (MA) contents in the yellowtail muscle containing NaCl stored at 0 or -20℃ were significantly higher than those of control. These contents in the yellowtail muscle containing α-tocopherol, β-carotene and astaxanthin were slightly higher than those of control.
HHE and MA contents in the red sea bream muscle containing NaCl stored at 0 were similar to those of control. These contents in the red sea bream muscle containing 0.6 and 0.9 M Nacl stored at -20℃ were significantly higher than those of control. Those contents in the red sea bream muscle containing α-tocopherol were similar to those of control.
Among surimi products, HHE and MA contents of obiten (main materials is sardine) were higher than those of kamaboko (main material is white meat fish).
MA contents of sardine muscle containing NaCl were higher than those of control but HHE contents of the former were similar to those of latter. MA and HHE contents in the fried sardine muscle containing NaCl were significantly higher than those of control.
HHE and MA contents in the saury muscle containing NaCl increased during 7 days stored at 0℃.
HHE content in the bled sample of skipjack and mackerel was significantly lower than that in the control sample after 0 and 2 days of storage. MA content in the bled muscle of skipjack and mackerel was lower than that in the control sample after 2 days of storage although the difference was not significant.
HHE and MA contents in the yellowtail muscle containing epigallocatechin gallate were significantly lower than those of control, but those in the muscle containing catechin mix were similar to those of control.
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