Effect of NaCl on protein and lipid oxidation in frozen yellowtail meat

Bioscience, Biotechnology and Biochemistry

Volumn 73, Issue 4, 2009, Pages 923-925

  Shimizu, Yukiko ^a   Kiriake, Saori ^a   Ohtubo, Shusaku ^a   Sakai, Tadashi ^a  

^a UNIVERSITY OF MIYAZAKI   (Japan)

Author keywords

Lipid oxidation; NaCl; Protein extractability; Protein oxidation; Yellowtail meat

Indexed keywords

EXTRACTABILITY; LIPID OXIDATION; MALONALDEHYDE; NACL; PROTEIN CARBONYLS; PROTEIN OXIDATION; YELLOWTAIL MEAT;

ALDEHYDES; MEATS; OXIDATION; SODIUM CHLORIDE;

SODIUM ALLOYS;

MALONALDEHYDE; PROTEIN; SODIUM CHLORIDE;

ANIMAL; ARTICLE; DRUG EFFECT; FOOD HANDLING; FREEZING; LIPID METABOLISM; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; PERCIFORMES; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CARBONYLATION; TIME;

ANIMALS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; FREEZING; LIPID METABOLISM; MALONDIALDEHYDE; MEAT; OXIDATION-REDUCTION; PERCIFORMES; PROTEIN CARBONYLATION; PROTEINS; SODIUM CHLORIDE; TIME FACTORS;

EID: 67149113228     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.80574     Document Type: Article

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