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Formation mechanism of toxic aldehyde, 4-hydroxy-2-hexenal, in processed and stored fish meats

加工和储存鱼肉中有毒醛4-羟基-2-己烯醛的形成机制

基本信息

批准号：
16580168
负责人：
SAKAI Tadashi
金额：
$ 2.43万
依托单位：
University of Miyazaki
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2004
资助国家：
日本
起止时间：
2004 至 2005
项目状态：
已结题

项目摘要

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.

4-在0 ℃和-20℃条件下，黄尾鱼肌肉中的羟己烯醛（HHE）和丙二醛（MA）含量均显著高于对照。黄尾鱼肌肉中α-生育酚、β-胡萝卜素和虾青素的含量略高于对照组，而真鲷肌肉中HHE和MA的含量与对照组相近。含0.6和0.9 M NaCl的真鲷肌肉在-20℃下贮藏时，上述含量均显著高于对照。在鱼糜制品中，以沙丁鱼为主要原料的鱼素的HHE和MA含量高于以白色鱼肉为主要原料的鱼素，以NaCl为主要原料的沙丁鱼肌肉中MA含量高于对照组，而HHE含量与对照组相近。NaCl处理的沙丁鱼肌肉中MA和HHE含量显著高于对照组，秋刀鱼肌肉中HHE和MA含量在0℃下贮藏7 d后显著升高，鲣鱼和鲭鱼的流血的样品中HHE含量在贮藏0 d和2 d后显著低于对照组。贮存2d后，鲣鱼和鲭鱼流血的中MA含量低于对照组，但差异不显著，黄尾鱼肌肉中含表没食子儿茶素没食子酸酯的HHE和MA含量显著低于对照组，而含儿茶素混合物的HHE和MA含量与对照组相近。