2011 Fiscal Year Final Research Report
Suppression of 4-hydroxyalkenal formation in stored and processed fish meat, with special reference to those of meat
| Project/Area Number |
21580249
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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 |
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| Co-Investigator(Kenkyū-buntansha) |
KAWAHARA Satoshi 宮崎大学, 農学部, 准教授 (30284821)
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| Project Period (FY) |
2009 – 2011
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| 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 |
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| 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.
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