Suppression of 4-hydroxyalkenal formation in stored and processed fish meat, with special reference to those of meat

• Project/Area Number: 21580249
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Fisheries chemistry
• Research Institution: University of Miyazaki
• Principal Investigator: SAKKAI Tadashi 宮崎大学, 農学部, 教授 (20112766)
• Co-Investigator(Kenkyū-buntansha): KAWAHARA Satoshi 宮崎大学, 農学部, 准教授 (30284821)
• Project Period (FY): 2009 – 2011
• Project Status: Completed (Fiscal Year 2011)
• Budget Amount: ¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000); Fiscal Year 2011: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000); Fiscal Year 2010: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000); Fiscal Year 2009: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
• Keywords: -ヒドロキシヘキセナール / 4-ヒドロキシノネナール / 魚肉 / 畜肉 / マロンアルデヒド / 脂質過酸化 / 4-ヒドロキシヘキセナール / 脂質酸化

Research Abstract

Difference of formation mechanism of lipid oxidation induced toxic 4-hydroxy-alkenals(fish meat, 4-hydroxy-hexnal : HHE, meat, 4-hydroxy-noneal ; HNE) was studied. Changes of HNE or HHE contents in the samples containing chemicals which accelerate or suppress lipid oxidation were analyzed. Those were also analyzed in the samples cooked difference methods. Difference of formation mechanism is caused by the differences of poly-unsaturated fatty acid and mineral contents and the differences of reactivity of muscle protein to HHE or HNE in fish and meat.

Research Products

• [Journal Article] Effect of NaCl on 4-Hydroxy-2-alkenal Formation of Frozen Pork and Yellowtail Meat (2010)
  • Author(s): Tadashi SAKAI、Saori KIRIAKE、Shusaku OHTUBO、and Yukiko SHIMIZU
  • Journal Title: 宮崎大学農学部研究報告 Volume: 56 Pages: 111-114
  • Peer Reviewed
• [Presentation] 貯蔵魚肉および畜肉の4-ヒドロキシアルケナール生成におよぼすFeイオン添加 (2012)
  • Author(s): 境正、押川聖胤
  • Organizer: 日本農芸化学会2012大会
  • Place of Presentation: 京都女子大学
  • Year and Date: 2012-03-24
• [Presentation] カンパチ,タイ,ブタの脂質過酸化に及ぼすフライ,蒸し,焼きの影響 (2011)
  • Author(s): 境正、橋本博樹、橋口昌代、迫畑敏之、佐藤拓弥
  • Organizer: 平成23年度日本水産学会秋期大会
  • Place of Presentation: 長崎大学
  • Year and Date: 2011-10-01
• [Presentation] 魚肉と畜肉の脂質過酸化由来4-ヒドロキシアルケナールの生成機構 (2011)
  • Author(s): 橋本博樹, 境正
  • Place of Presentation: 宮崎大学
  • Year and Date: 2011-09-17
• [Presentation] 魚肉・畜肉貯蔵中における脂質酸化由来有毒アルデヒド生成に及ぼすヘモグロビン添加の影響 (2010)
  • Author(s): 境正、松下将次、野島圭衣、橋口昌代、橋本博樹
  • Organizer: 平成22年度日本水産学会春季大会
  • Place of Presentation: 日本大学生物資源科学部
  • Year and Date: 2010-03-27
• [Presentation] 魚肉・畜肉貯蔵中における脂質酸化由来有毒アルデヒド生成に及ぼすヘモグロビン添加の影響 (2010)
  • Author(s): 境正・松下将次・野島圭衣・橋口昌代・橋本博樹
  • Organizer: 日本水産学会
  • Place of Presentation: 日本大学生物資源科学部本館(藤沢市)
  • Year and Date: 2010-03-27