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Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef |
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| Authors: | Sakai T Munasinghe D M S Kashimura M Sugamoto K Kawahara S |
| Affiliation: | a Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, Miyazaki University; Miyazaki-shi, Miyazaki 889-2192, Japan b United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima-shi, Kagoshima 890-0065, Japan c Department of Applied Chemistry, Faculty of Engineering, Miyazaki University, Miyazaki-shi, Miyazaki 889-2192, Japan |
| Abstract: | Pork and beef containing NaCl were stored at 0 °C and changes in 4-hydroxynonenal (HNE) content were analyzed after 0, 3, 7 and 10 days. As an index of the lipid peroxidation level, malonaldehyde (MA) content was also analyzed. In pork, HNE content in samples with 2% NaCl increased (P<0.05) after 7 and 10 days of storage. In beef, HNE content in all samples increased during storage. The HNE content in samples with NaCl was higher than those of the control, after 7 and 10 days of storage, although the difference was not always significant. Judging from MA content, NaCl may act as a pro-oxidant in pork and beef. HNE may accumulate in pork and beef in which lipid peroxidation is progress. |
| Keywords: | 4-Hydroxy-2-nonenal Lipid peroxidation Pork Beef NaCl |
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