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

0、-20℃NaCl处理的黄尾鱼肌肉中4-羟基己烯醛（HHE）和百万乙醛（MA）含量显著高于对照。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。在0 NaCl条件下，红鲷肌中HHE和MA含量与对照相似。在-20℃贮藏条件下，0.6和0.9 M Nacl处理的红鲷鱼肌肉中这些物质的含量显著高于对照。红鲷肌中α-生育酚的含量与对照组相似。鱼糜制品中，以沙丁鱼为主要原料的奥贝特鱼的HHE和MA含量高于以白肉鱼为主要原料的马马鱼。含盐沙丁鱼肌肉的MA含量高于对照，但HHE含量与对照相近。添加NaCl的煎沙丁鱼肌肉中MA和HHE含量显著高于对照。在0℃条件下贮藏7 d， NaCl处理后的刀鱼肌肉中HHE和MA含量有所增加。贮藏0和2 d后，鲣鱼和鲭鱼血样品中HHE含量显著低于对照样品。储存2 d后，鲣鱼和鲭鱼的血肌中MA含量低于对照，但差异不显著。未食子儿茶素没食子酸盐黄尾鱼肌肉中HHE和MA含量显著低于对照组，而儿茶素混合物黄尾鱼肌肉中HHE和MA含量与对照组相近。

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.