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

• 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
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-13660204/
• 关键词: 4-Hydroxyhexenal; Maron aldhyde; Wood vinegar; NaCl; Smoked fish meat products; Surimi based products; Epigallocatechin gallate; α-Tocopherol; 脂質過酸化; カルボニル修飾タンパク質; α-トコフェロール; β-カロチン; スーパーオキシドジスムターゼ; グルタチオンペルオキシダーゼ; カテキン

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.-20℃保存28周后，鰤鱼肉中4-羟基己烯醛（HHE）含量迅速增加，而马龙醛（MA）含量略有增加。2．不同熏鱼肉中HHE和MA含量差异较大。在一批熏鲑鱼中发现，添加杉木醋和樱桃木醋的样品中 HHE 含量显着较高，但 MA 含量显着低于对照储存的样品。 0^oC.3. 一些含有 NaCl 的鱼糜制品中的 HHE 含量显着低于仅在含有 NaCl 的红鲷鱼肉中检测到的 HHE 含量。 0.3 M。含 NaCl 的大鰤肉中 HHE 含量显着高于对照。 4． NaCl+30 μM FeSo4 显着低于对照。从MA 含量来看，NaCl+FeSo4 中的NaCl 可能在肉类中起到促氧化剂的作用。结果表明，在脂质氧化的肉类中，HHE 的形成可能受到抑制。 5．贮藏7天后，含α-生育酚的鰤鱼肉中HHE含量较高，MA含量较低。6．向鰤鱼肉中添加表没食子儿茶素没食子酸酯可抑制HHE和MA的形成。7．向鰤鱼肉中添加β-胡萝卜素不影响HHE和MA的形成。