Effects of NaCl on 4-Hydroxy-2-hexenal Formation in Yellowtail Meat Stored at 0 °C

Abstract

Changes in the 4-hydroxy-2-hexenal (HHE) and malonaldehyde (MA) contents were investigated in the meat of the yellowtail Seriola quinqueradiate containing 0, 0.3, 0.6, and 0.9 M NaCl stored at 0 C for 7 days. After 7 days of storage, the HHE content was significantly lower and the MA content significantly higher in the meat containing NaCl than in the control without NaCl.Key words: yellowtail; NaCl; 4-hydroxy-2-hexenal; malonaldehydeLipid peroxidation is one of the major causes of quality deterioration in meat and meat products. 1)During the lipid peroxidation process, various secondary reactions occur and various aldehydes are consequently formed. Among these aldehydes, 4-hydroxy-2-alkenals are particularly interesting because they have been reported to elicit various powerful biological activities such as the inhibition of enzymes, chemotactic activity toward neutrophils, and the inhibition of protein synthesis. [2][3][4][5][6][7][8] Among the 4-hydroxy-2-alkenals, 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) are the major aldehydes that are respectively formed during the peroxidation of n-3 polyunsaturated fatty acid (PUFA) and n-6 PUFA; 4) however, the mechanism for their formation has not been fully understood. We have reported that HHE was present in some fish meat 9) and HNE in pork.10) The HHE content increased in yellowtail meat stored at À20 C 11) and also in yellowtail meat containing sugi wood vinegar stored at 0 C; 12) however, the malonaldehyde (MA) content barely increased in this meat. On the contrary, both the HNE and MA contents increased in pork stored at À20 C 13) and in pork containing sugi wood vinegar stored at 0 C. 14) These results strongly suggested that the mechanism for HHE formation in fish meat might differ from that for HNE formation in pork. However, the reason for this difference has not previously been clarified. We have observed that both the HNE and MA contents in pork containing 1% or 2% NaCl were significantly higher than those in the control sample after 7 days of storage at 0 C. 15) We investigated in this study the effects of NaCl on the formation of HHE in yellowtail meat stored at 0 C. Yellowtails were obtained from commercial market sources. The ordinary muscle was minced, mixed with an appropriate amount of NaCl, and stored at 0 C. In all experiments, 3 samples from each group were analyzed. 2,4-Dinitrophenylhydrazine (DNPH) was obtained from Wako Pure Chemicals (Tokyo, Japan). The chemical reaction between DNPH and HHE was carried out according to the procedure reported by Goldring et al. 16)The HHE-DNPH derivative was analyzed by highperformance liquid chromatography (HPLC), as reported by Sakai et al.,9) under the following conditions: column, Ultrasphere C18 (25 cm  4:6 mm i.d., Beckman, California, USA); mobile phase, 30 mM sodium citrate/27.7 mM acetate buffer (pH ¼ 4:75):methanol = 35:65; flow rate, 1 ml/min; column temperature, 40 C; and detection wavelength, 365 nm. 1,3-Diethyl-2-thiobarbituric acid (DETBA) was obtained from Aldrich Chemicals (Mi...

The Effects of NaCl on Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-hexenal Formation in Boiled Yellowtail Meat

“…We have reported that the addition of NaCl may suppress HHE formation in yellowtail meat stored at 0 C, 13) but that the addition of NaCl can accelerate the formation of 4-hydroxy-2-nonenal (HNE) which is the major aldehyde formed during the peroxidation of n-6 polyunsaturated fatty acids, 4) in pork stored at 0 C. 20) In contrast to the present results, the addition of NaCl suppressed HNE formation in boiled pork. 18) The formation mechanism of HHE in fish muscle is very complicated, 9,13,[21][22][23][24][25] and is different from that of HNE in pork.…”

“…No significant difference was observed among the samples. In contrast to the case of raw meat, 13) the addition of NaCl might not have affected HHE formation in boiled yellowtail. The MA contents in NaCl-containing samples were significantly higher than in the control after the storage period.…”

“…10) Sodium chloride (NaCl) is added to muscle foods for a variety of purposes, including flavor and inhibition of microorganisms, but the addition of NaCl has been reported to accelerate lipid oxidation in a variety of meats, including fish meats, 11,12) and it has been reported to suppress HHE formation in yellowtail meat. 13) Cooking is the mostu common technology in meat preparation. High temperatures during cooking lead to dramatic increases in lipid oxidation in muscle, 14) but it is uncertain whether cooking yellowtail meat containing NaCl affects the formation mechanism of HHE.…”

“…The MA contents in NaCl-containing samples were significantly higher than in the control after the storage period. Similar to raw meat, 13) NaCl may act as a pro-oxidant in boiled yellowtail. Since the MA contents of the yellowtail samples decreased after boiling, boiling might have suppressed lipid peroxidation in these samples, but, Weber et al 19) reported that boiling accelerated lipid oxidation in silver catfish (Rhamdia quelen) fillets.…”

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“…Regarding lipid peroxidation intensity evaluation in food products, MDA detection is largely used. 4-HNE assessment in this kind of matrix has been the objective of diff erent studies on fi sh, pig and beef meat (Munasinghe et al, 2003a;Munasinghe et al, 2003b;Munasinghe et al, 2005;Munasinghe et al, 2006;Sakai and Kawahara, 2009;Zanardi et al, 2002). It is conceivable that this marker can be used in food quality assessment (Zarkovic, 2003).…”