Production and Prevention Mechanism of Lipid Peroxidation Derived Hepatotoxic Aldehyde, 4-hydroxynonenal in Processed Meat
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Accession number;04A0022352
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| Title;Production and Prevention Mechanism of Lipid Peroxidation Derived Hepatotoxic Aldehyde, 4-hydroxynonenal in Processed Meat |
| Author;
SAKAI TADASHI
(Miyazaki Univ., Faculty of Agriculture, JPN)
KAWAHARA SATOSHI
(Miyazaki Univ., Faculty of Agriculture, JPN)
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Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
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Journal Code:X0296A
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ISSN:
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VOL.21;NO.;PAGE.216-219(2003)
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| Figure&Table&Reference;TBL.4, REF.6 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The contents of 4-hydroxy-2E-nonenal(HNE), hepatotoxic aldehyde, in smoked meat products(ham, bacon and sausage) were analyzed. All the samples analyzed contained HNE, although large differences in the contents between the different samples were observed. In one lot of ham(H1) and wiener sausage(WS1), a high level of HNE was observed. The changes of HNE contents of pork meats containing 0, 0.1, 0.5 and 1% Sugi wood vinegar(SWV) stored at 0.DEG. were also analyzed for 7 days. As an index of lipid peroxidation level, malonaldehyde(MA) contents were also analyzed in these samples. After 7 days of storage, HNE was detected only in pork meats containing 1% SWV and the level was similar to those of H1 and WS1. Pork and beef containing NaCl were stored at 0.DEG.C. and changes in HNE contents were analyzed after 0, 3, 7 and 10 days. As an index of lipid peroxidation level, MA contents were also analyzed in these samples. In pork, HNE contents in the 2% NaCl containing samples significantly increased after 7 and 10 days of storage. In beef, HNE contents in all samples increased during the storage. The contents in the NaCl containing samples were higher than those of control after 7 and 10 days of storage although the difference was not always significant. In both experiments, judging from MA contents, SWV and NaCl may act as a pro-oxidant in the meats. HNE may accumulate in the meats in which lipid peroxidation is progress. (author abst.) |
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