Formation and suppression of toxic aldehydes, 4-hydroxy-hexenal in stored and processed fish meat

1.在-20℃下贮藏28周的黄尾鱼肉中，4-羟基己烯醛(HHE)含量迅速增加，而马龙醛(MA)含量略有增加。不同熏制鱼肉制品中HHE和MA的含量存在较大差异。在一批烟熏鲑鱼中观察到高水平的HHE。添加Sugi和樱桃木醋的样品HHE含量显著高于0℃贮藏的对照样品，而MA含量显著低于0℃贮藏的对照样品。HHE和MA的含量在一些鱼糜制品中有很大的差异。添加氯化钠的黄尾鱼肉中HHE含量显著低于对照。仅在0.3M的红鱼肉中检测到HHE，而在含有氯化钠的大黄鱼肉中HHE含量显著高于对照。含氯化钠组和含0.3M氯化钠、30μ、M-FeSO4组的HHE含量显著低于对照组。从MA含量来看，氯化钠FeSO4中的氯化钠可能是肉中的促氧化剂。本研究结果表明，在脂肪氧化的过程中，HHE的形成可能受到抑制。在含有α-生育酚的黄尾鱼肉中，贮藏7天后，HHE含量高于对照，MA含量低于对照。在黄尾肉中添加(-)-表没食子儿茶素没食子酸酯可以抑制HHE和MA7的形成。在黄尾肉中添加β-Carotein不影响HHE和MA的形成。

1. 4-hyroxyhexenal (HHE) contents rapidly increased but maron aldehyde (MA) contents slightly increased during 28 weeks of storage in yellowtail meats stored at -20^oC.2. Large differences in HHE and MA contents between the different smoked fish meat products were observed. A high level of HHE was observed in one lot of smoked salmon. HHE contents in Sugi and cherry wood vinegar added samples were significantly higher but MA contents were significantly lower than those of the control stored at 0^oC.3. Large differences in HHE and MA contents between some surimi based products were observed. HHE contents in the yellowtail meats containing NaCl were significantly lower than those of the control. HHE was only detected in the red sea bream meats containing 0.3 M. HHE contents in the great amberjack meats containing NaCl were significantly higher than those of control.4. The HHE contents in the meat containing NaCl and those in the meats containing 0.3 M NaCl+30 μM FeSo4 were significantly lower than those of the control. Judging from MA contents, NaCl of NaCl+FeSo4 may act as pro-oxidant in the meats. The present results indicate that HHE formation may be suppressed in the meats which lipid oxidation progresses.5. In the yellowtail meats containing α-tocopherol HHE contents were higher and MA contents were lower than those of control after 7 days of storage.6. Addition of (-) -epigallocatechin gallate to yellowtail meats suppressed the formation of HHE and MA.7. Addition of β-carotein to yellowtail meats did not affect the formation of HHE and MA.