Protein carbonyls (PC) and malonaldehyde (MA) content in cod meat with or without 2 % NaCl stored
at -20℃ were analyzed for 24 weeks. The increase in the PC contents that was observed in the control as well as
the NaCl-treated samples indicates the progression of protein oxidation even during frozen storage. Significant differences
were not observed between the PC and MA contents of the control and NaCl-treated samples.
0および2% NaClを添加したタラ肉を-20℃にて24週間貯蔵し,カルボニル修飾タンパク質(PC)およびマロンアルデヒド(MA)含量の変動を測定した.
PC含量は貯蔵期間中に増加し,タンパク質酸化が-20 ℃でも進行することを示していた｡貯蔵期間中NaCl添加区と対照区でPCおよびMA含量には有意な差は認められなかった.また,PC含量とMA含量には相関関係は認められなかった.
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Effect of NaCl on Protein Oxidation in Frozen Cod Meat
p115.pdf
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