@article{oai:miyazaki-u.repo.nii.ac.jp:00003360,
 author = {境, 正 and Sakai, Tadashi and 桐明, 沙織 and 大坪, 周策 and 清水, 佑希子 and Kiriake, Saori and Ohtubo, Shusaku and Shimizu, Yukiko},
 journal = {宮崎大学農学部研究報告, Bulletin of the Faculty of Agriculture University of Miyazaki},
 month = {Feb},
 note = {4-Hydroxy-2-nonenal contents in pork and 4-hydroxy-2-hexenal contents in yellowtail meat both containing 0, 0.3, 0.6, and 0.9 M NaCl stored at -20℃ were analyzed for 20 weeks. HNE content decreased in all pork samples during storage period. After 20 weeks of storage, HNE was not detected in all samples. HHE contents increased in all yellowtail samples. After 16 weeks of storage, HHE contents of NaCl added sample were significantly higher than those of control., NaCl添加ブタおよびブリ肉を-20℃にて20週間貯蔵し, その4-ヒドロキシノネナール(HNE)および4-ヒドロキシヘキセナール(HHE) 含量を測定した.
ブタ肉中のHNEは貯蔵20週目で, 検出できなかった｡貯蔵16週間後, NaClを加えたブリ肉中のHHE含量は対照区に比べ有意に高かった.},
 pages = {111--114},
 title = {Effect of NaCl on 4-Hydroxy-2-alkenal Formation of Frozen Pork and Yellowtail Meat},
 volume = {56},
 year = {2010},
 yomi = {サカイ, タダシ}
}