Munasinghe D M S, Ichimaru K, Matsui T, Sugamoto K, Sakai T
United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima-shi, Kagoshima 890-0065, Japan.
Meat Sci. 2003 Mar;63(3):377-80. doi: 10.1016/s0309-1740(02)00096-7.
The contents of 4-Hydroxy-2-nonenal (HNE), cytotoxic aldehyde, in smoked meat products (ham, bacon and sausage) were analyzed. All the samples analyzed contained HNE, although large differences in the contents between the different samples were observed. In one lot of ham (H1) and wiener sausage (WS1) a high level in HNE was observed. The changes of HNE contents of pork meats containing 0, 0.1, 0.5 and 1% Sugi wood vinegar (SWV) stored at 0 °C were also analyzed for 7 days. As an index of lipid peroxidation level, malonaldehyde (MA) contents were also analyzed in these samples. After 7 days of storage, HNE was detected only in pork meats containing 1% SWV and the level was similar to those of H1 and WS1. Judging from MA contents, SWV may act as a pro-oxidant in pork meats and HNE may accumulate in pork in which lipid peroxidation is in progress.
对烟熏肉制品（火腿、培根和香肠）中细胞毒性醛4-羟基-2-壬烯醛（HNE）的含量进行了分析。所有分析的样品均含有HNE，不过不同样品之间的含量存在很大差异。在一批火腿（H1）和维也纳香肠（WS1）中观察到HNE含量很高。还对分别含有0%、0.1%、0.5%和1%杉木醋（SWV）的猪肉在0℃下储存7天期间HNE含量的变化进行了分析。作为脂质过氧化水平的指标，还对这些样品中的丙二醛（MA）含量进行了分析。储存7天后，仅在含有1%SWV的猪肉中检测到HNE，其含量与H1和WS1的含量相似。从MA含量判断，SWV在猪肉中可能起到促氧化剂的作用，并且HNE可能在正在发生脂质过氧化的猪肉中积累。
