Effect of wood vinegar on lipid peroxidation of fish

• MUNASINGHE DEEPTHI M. S.

  Department of Biochemistry and Applied Biosciences, Faculty of Agriculture

• SUGAMOTO KAZUHIRO

  Department of Applied Chemistry, Faculty of Engineering, Miyazaki University

• ICHIMARU KEN-ICHIRO

  Department of Biochemistry and Applied Biosciences, Faculty of Agriculture

• RYUNO MIYO

  Department of Biochemistry and Applied Biosciences, Faculty of Agriculture

• UEKI NOBUHIKO

  Department of Biochemistry and Applied Biosciences, Faculty of Agriculture

• KAWAHARA SATOSHI

  Department of Biochemistry and Applied Biosciences, Faculty of Agriculture

• SAKAI TADASHI

  Department of Biochemistry and Applied Biosciences, Faculty of Agriculture sakaihhe@cc-miyazaki-u. ac. jp

抄録

The lipid peroxidation in smoked salmon and two wood vinegars {commercial wood vinegar (WV) and cherry wood vinegar (CWV)} treated fish meat was evaluated using malonaldehyde (MA), 4-hydroxy-2E-hexenal (HHE) and carbonyl protein (CP) as indices for a 7-day storage period at 4°C. Smoked salmon samples showed a high variation of MA, and extremely high levels of MA and HHE indicate uneven distribution of smoke constituents and high pro-oxidative activity respectively, making smoking unsuitable. Of the two wood vinegars, CWV treated fish meat gave high levels of HHE, MA and CP compared with that of the control, demonstrating CWV as a pro-oxidant. However, in WV treated samples, the control showed a higher level of MA compared with that of treated samples, whereas the treated samples showed higher levels of HHE and CP compared with that of the control, making it difficult to decide whether WV suppresses or stimulates the peroxidation. In both wood vinegar treated samples, the variation of indices during storage period does not show a clear pattern in relation to type of wood vinegar used or its concentration. This indicates a complexity of the peroxidative mechanism due to its high dependency on numerous factors.

収録刊行物

• Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ

  Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ 68 (sup2), 1375-1378, 2002

  公益社団法人 日本水産学会

キーワード

• lipid peroxidation
• malonaldehyde
• 4-hydroxy-2<i>E</i>-hexenal
• carbonyl protein
• smoked salmon
• wood vinegar
• cherry wood vinegar

詳細情報

• CRID: 1390001204430408704
• NII論文ID: 130003903716
• NII論文ID: 40005648180
• NII書誌ID: AA10993718
• DOI: 10.2331/fishsci.68.sup2_1375
• NDL書誌ID: 6423474
• ISSN: 09199268
• ISSN: http://id.crossref.org/issn/09199268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I6423474
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/68/sup2/68_sup2_1375/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可