204
Views
17
CrossRef citations to date
0
Altmetric
Original Articles

Effect of NaCl on the Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-nonenal, Formation in Boiled Pork

, &
Pages 815-820 | Received 18 Aug 2005, Accepted 04 Dec 2005, Published online: 22 May 2014

  • 1) Pearson, A. M., Gray, J. T., Wolzak, A. M., and Horenstein, N. A., Safety implications of oxidized lipids in muscle food. Food Technol., 37, 121–129 (1983).
  • 2) Yoshioka, M., and Kaneda, T., Studies on the toxicity of the autoxidized oils. I. The fractionation of the toxic compound and its identification. Yukagaku, 21, 316–321 (1972).
  • 3) Tovar, L. R., and Kaneda, T., Studies on the toxicity of the autoxidized oils. VI. Comparative toxicity of secondary oxidation products in autoxidized methyl linoleate. Yukagaku, 26, 169–172 (1977).
  • 4) Esterbauer, H., Schaur, R. J., and Zollner, H., Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes. Free Radical Biol. Med., 11, 81–128 (1991).
  • 5) Benedetti, A., Comporti, M., and Esterbauer, H., Identification of 4-hydroxynonenal as a cytotoxic product originating from the peroxidation of liver microsomal lipids. Biochim. Biophys. Acta, 620, 281–296 (1980).
  • 6) Benedetti, H., and Comporti, M., Formation, reactions and toxicity of aldehydes produced in the course of lipid peroxidation in cellular membranes. Bioelectrochem. Bioenerg., 18, 187–202 (1987).
  • 7) Poot, M., Esterbauer, H., Rabinovitch, P. S., and Hoehn, H., Distribution of cell proliferation by two model compounds of lipid peroxidation contracts causative role in proliferative senescence. J. Cell. Physiol., 137, 421–429 (1988).
  • 8) Brembilla, G., Sciaba, L., Faggin, P., Maura, A., Marinari, U. M., Ferro, M., and Esterbauer, H., Cytotoxicity, DNA fragmentation and sister-chromatid exchange in Chinese hamster ovary cells exposed to the lipid peroxidation product 4-hydroxynonenal and homologous aldehydes. Mutat. Res., 171, 169–176 (1986).
  • 9) Sakai, T., Kawazuru, S., Yamauchi, K., and Uchida, K., A lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal and ω6 fatty acids contents in meats. Biosci. Biotechnol. Biochem., 59, 1379–1380 (1995).
  • 10) Sakai, T., Yamauchi, K., Kuwazuru, S., and Gotoh, N., Relationships between 4-hydroxy-2-nonenal, 2-thiobarbituric acid reactive substances and n-6 polyunsaturated fatty acids in refrigerated and frozen pork. Biosci. Biotechnol. Biochem., 62, 2028–2029 (1998).
  • 11) Rhee, K., Smith, G. C., and Terrell, R. N., Effect of reduction and replacement of sodium chloride on rancidity development in raw and cooked pork. J. Food Protection, 46, 578–581 (1983).
  • 12) Buckley, D. J., Gray, J. I., Asghar, A., Price, J. F., Krackel, R. L., Booren, A. M., Pearson, A. M., and Miller, E. R., Effects of dietary antioxidants and oxidized oil on membrane lipid stability and pork product quality. J. Food Sci., 54, 1193–1197 (1989).
  • 13) Kanner, J., Harel, S., and Jaffe, R., Lipid peroxidation of muscle food as affected by NaCl. J. Agric. Food Chem., 39, 1017–1021 (1991).
  • 14) Cuppett, S. L., Gray, J. I., Booren, A. M., Price, J. F., and Stachiw, M. A., Effect of processing variables on lipid stability in smoked Great Lakes whitefish. J. Food Sci., 54, 52–54 (1989).
  • 15) Sakai, T., Munasinghe, D. M. S., Kashimura, M., Sugamoto, K., and Kawahara, S., Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef. Meat Sci., 66, 789–792 (2004).
  • 16) Kingston, E. R., Monahan, F. J., Buckley, D. J., and Lynch, P. B., Lipid oxidation in cooked pork as affected by vitamin E, cooking and storage conditions. J. Food Sci., 63, 386–389 (1998).
  • 17) Munasinghe, D. M. S., Ichimaru, K., Matsui, T., Sugamoto, K., and Sakai, T., Lipid peroxidation-derived cytotoxic aldehyde, 4-hydroxy-2-nonenal in smoked pork. Meat Sci., 63, 377–380 (2003).
  • 18) Sugamoto, K., Matsushita, Y., and Matsui, T., Facile and general method for preparation of (E)-4-hydroxy-2-alkenals. Lipids, 32, 903–905 (1997).
  • 19) Goldring, C., Casini, A. F., Maellaro, E., Del Bello, B., and Comporti, M., Determination of 4-hydroxynonenal by high-performance liquid chromatography with electrochemical detection. Lipids, 28, 141–145 (1993).
  • 20) Sakai, T., Habiro, A., and Kawahara, S., High-performance liquid chromatographic analysis of 1,3-diethyl-2-thiobarbituric acid-malonaldehyde adduct in fish meat. J. Chromatogr. B, 726, 313–316 (1999).
  • 21) Folch, J., Lees, M., and Sloane Stanley, G. H., A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226, 497–509 (1957).
  • 22) Takenoyama, S., Kawahara, S., Murata, H., and Yamauchi, K., Investigation of some preparation procedures of fatty acid methyl esters for capillary gas-liquid chromatographic analysis of conjugated linoleic acid in meat. Anim. Sci. J., 70, 336–342 (1999).
  • 23) Dimitrakopoulou, M. A., Ambrosiadis, J. A., Zetou, F. K., and Bloukas, J. G., Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder. Meat Sci., 70, 743–749 (2005).
  • 24) Hernandez, P., Navarr, J. L., and Toldra, F., Lipid of pork meat as affected by various cooking techniques. Food Sci. Technol. Int., 5, 501–508 (1999).
  • 25) Cobos, A., Veiga, A., and Diaz, O., Effect of culinary treatment (desalting and boiling) on chemical and lipid composition of dry-cured pork forelegs. Meat Sci., 68, 411–418 (2004).
  • 26) Maraesi, M., Bochicchiro, D., Montellato, L., Zaghini, A., Pagliuca, G., and Badiani, A., Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid. Food Chem., 90, 207–218 (2005).

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.