Effects of NaCl on 4-hydroxy-2-hexenal formation in yellowtail meat stored at 0°C

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 12, 2006, Pages 3036-3038

  Munasinghe, D M S ^a,c   Kawahara, Satoshi ^b   Sakai, Tadashi ^b  

^a KAGOSHIMA UNIVERSITY   (Japan)

^b UNIVERSITY OF MIYAZAKI   (Japan)

^c UNIVERSITY OF PERADENIYA   (Sri Lanka)

Author keywords

4 hydroxy 2 hexenal; Malonaldehyde; NaCl; Yellowtail

Indexed keywords

4-HYDROXY-2-HEXENAL; MALONALDEHYDE (MA); NACL; YELLOWTAIL;

ALDEHYDES; SODIUM CHLORIDE; THERMAL EFFECTS;

FOOD STORAGE;

4 HYDROXY 2 HEXENAL; 4-HYDROXY-2-HEXENAL; ALDEHYDE; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; FOOD PRESERVATION; FREEZING; SEA FOOD;

ALDEHYDES; FISH PRODUCTS; FOOD PRESERVATION; FREEZING; SODIUM CHLORIDE;

ALDEHYDES; FOOD STORAGE; SODIUM CHLORIDE;

SERIOLA;

EID: 33845901002     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.60275     Document Type: Article

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