Sakai Tadashi, Shimizu Yukiko, Kawahara Satoshi
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, Japan.
Biosci Biotechnol Biochem. 2006 Apr;70(4):815-20. doi: 10.1271/bbb.70.815.
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 5 min and stored at 0 degrees C, and changes in the HNE, MA and FA contents and cooking yields were immediately analyzed and after 0, 1, 2 and 3 days. Cooking losses in the NaCl-containing samples were significantly lower than those of the control. The HNE contents in the control samples of boiled pork had significantly increased after 3 days of storage, while the contents in the NaCl-containing samples were significantly lower than those of the control after 1, 2 and 3 days of storage. The MA contents in all samples were not significantly different from each other. All FA contents analyzed had decreased in all samples after 3 days of storage. The decrease ratio of highly unsaturated fatty acids was lowest in the sample containing 2% NaCl.
将猪肉在100℃下煮5、10和15分钟，然后在0℃下储存，并在即刻和3天后分析4-羟基壬烯醛（HNE）、丙二醛（MA）和脂肪酸（FA）含量的变化。所有样品中的HNE、MA和FA含量彼此之间无显著差异。将不含（对照）、含1%和2%氯化钠的猪肉样品在100℃下煮5分钟，然后在0℃下储存，并在即刻以及0、1、2和3天后分析HNE、MA和FA含量以及烹饪产率的变化。含氯化钠样品的烹饪损失显著低于对照样品。煮猪肉对照样品在储存3天后HNE含量显著增加，而含氯化钠样品在储存1、2和3天后的含量显著低于对照样品。所有样品中的MA含量彼此之间无显著差异。储存3天后，所有分析的FA含量在所有样品中均有所下降。在含2%氯化钠的样品中，高度不饱和脂肪酸的下降比例最低。
