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

储存和加工鱼肉中有毒醛类4-羟基己醛的形成和抑制

基本信息

批准号：
13660204
负责人：
SUGAMOTO Kazuhiro
金额：
$ 2.3万
依托单位：
MIYAZAKI UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2001
资助国家：
日本
起止时间：
2001 至 2002
项目状态：
已结题

项目摘要

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.

1. 在-20^oC.2条件下贮藏28周，4-羟基己烯醛（HHE）含量迅速升高，而马伦醛（MA）含量略有升高。不同熏鱼肉制品的HHE和MA含量存在较大差异。在一批烟熏鲑鱼中观察到高水平的HHE。杉木和樱桃木食醋添加样品的HHE含量显著高于0℃贮藏条件下的对照，MA含量显著低于0℃贮藏条件下的对照。不同鱼糜产品间HHE和MA含量差异较大。NaCl处理后的黄尾肉HHE含量显著低于对照。HHE仅在含0.3 m的红鲷肉中检测到，而在含NaCl的大琥珀肉中，HHE含量显著高于对照。NaCl和0.3 M NaCl+30 μM FeSo4肉品中的HHE含量均显著低于对照。从MA含量判断，NaCl+FeSo4中的NaCl可能在肉中起到促氧化剂的作用。目前的研究结果表明，在脂质氧化过程中，HHE的形成可能受到抑制。贮藏7 d后，含α-生育酚的黄尾肉HHE含量高于对照，MA含量低于对照。黄尾肉中添加(-)-表没食子儿茶素没食子酸酯抑制HHE和ma的形成。黄尾肉中添加β-胡萝卜素对HHE和MA的形成没有影响。