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Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef
- Sakai, T., Munasinghe, D.M.S., Kashimura, M., Sugamoto, K., Kawahara, S.
- Meat science 2004 v.66 no.4 pp. 789-792
- ground pork, ground beef, sodium chloride, salt concentration, food storage, cold storage, storage time, lipid peroxidation, malondialdehyde, beef quality, meat quality
- Pork and beef containing NaCl were stored at 0 °C and changes in 4-hydroxynonenal (HNE) content were analyzed after 0, 3, 7 and 10 days. As an index of the lipid peroxidation level, malonaldehyde (MA) content was also analyzed. In pork, HNE content in samples with 2% NaCl increased (P<0.05) after 7 and 10 days of storage. In beef, HNE content in all samples increased during storage. The HNE content in samples with NaCl was higher than those of the control, after 7 and 10 days of storage, although the difference was not always significant. Judging from MA content, NaCl may act as a pro-oxidant in pork and beef. HNE may accumulate in pork and beef in which lipid peroxidation is progress.