Lipid peroxidation-derived hepatotoxic aldehydes, 4-hydroxy-2E-hexenal in smoked fish meat products |
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| Authors: | DEEPTHI MS MUNASINGHE KEN-ICHIRO ICHIMARU MIYO RYUNO NOBUHIKO UEKI TAKANAO MATSUI KAZUHIRO SUGAMOTO SATOSHI KAWAHARA AND TADASHI SAKAI |
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| Institution: | Department of Biochemistry and Applied Biosciences, Faculty of Agriculture and; Department of Applied Chemistry, Faculty of Engineering, Miyazaki University, Miyazaki, Miyazaki 889-2192, Japan |
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| Abstract: | ABSTRACT: Contents of 4-hydroxy-2 E -hexenal (HHE), hepatotoxic aldehydes, in smoked fish meat products (smoked salmon and fish meat sausage) were analyzed. Large differences in these contents between the different samples were observed. Very low levels of HHE were detected in fish meat sausage samples. However, a high level of HHE was observed in one batch of smoked salmon. Changes of HHE contents in yellowtail meat containing cherry and sugi wood vinegar stored at 0°C were also analyzed for 7 days. Malonaldehyde (MA) was also analyzed in these samples as an index of the lipid peroxidation level. After 3 or 7 days of storage, HHE contents in both wood vinegar-added samples were significantly higher, but MA contents were significantly lower than those of the control. |
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| Keywords: | 4-hydroxy-2E-hexenal lipid peroxidation smoked fish meat products wood vinegar |
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