A Lipid Peroxidation-derived Aldehyde, 4-Hydroxy-2-nonenal, Contents in Several Fish Meats
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چکیده
منابع مشابه
Effect of NaCl on the lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal, formation in boiled pork.
Pork was boiled at 100 degrees C for 5, 10 and 15 min and stored at 0 degrees C, and changes in the 4-hydroxynonenal (HNE), malonaldehyde (MA) and fatty acid (FA) contents were analyzed immediately and 3 days later. The HNE, MA and FA contents in all samples were not significantly different from each other. Pork samples containing none (control), 1% and 2% NaCl were boiled at 100 degrees C for ...
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ژورنال
عنوان ژورنال: Fisheries science
سال: 1995
ISSN: 0919-9268
DOI: 10.2331/fishsci.61.527