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

Bioscience, Biotechnology and Biochemistry (2009) 73(4) 923-925
DOI: 10.1271/bbb.80574
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Abstract

Protein carbonyl (PC) and malonaldehyde (MA) contents and protein extractability (PE) in yellowtail meat containing NaCl stored at - 20 °C for 20 weeks were analyzed. Although the PC and MA contents increased in all samples, the PE value decreased in the samples containing NaCl. After 20 weeks of storage, the protein (approximately 97.4 kDa) disappeared in the samples containing NaCl.

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Shimizu, Y., Kiriake, S., Ohtubo, S., & Sakai, T. (2009). Effect of NaCl on protein and lipid oxidation in frozen yellowtail meat. Bioscience, Biotechnology and Biochemistry, 73(4), 923–925. https://doi.org/10.1271/bbb.80574

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