Lipid peroxidation-derived toxic aldehyde, 4-hydroxynonenal contents in roast pork of some Chinese restaurants in Miyazaki [Japan]

The 4-hydroxynonenal (HNE), thiobarbituric acid reactive substances (TBARS) and total lipid (TL) contents of roast pork in some Chinese Restaurants in Miyazaki were analyzed. HNE, TBARS and TL contents in roast pork samples were different from restaurant to restaurant. Weak negative correlation was...

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Published inBulletin of the Faculty of Agriculture - University of Miyazaki (Japan) Vol. 55
Main Authors Sakai, T.(Miyazaki Univ. (Japan). Faculty of Agriculture), Kawahara, S
Format Journal Article
LanguageEnglish
Published 30.01.2009
Subjects
ALDEHIDOS
ALDEHYDE
ALDEHYDES
ALIMENTOS
CALIDAD
CARNE DE CERDO
FOODS
GRILLAGE
JAPAN
JAPON
LIPID PEROXIDATION
PEROXIDACION LIPIDICA
PEROXYDATION DES LIPIDES
PORK
PRODUIT ALIMENTAIRE
QUALITE
QUALITY
RESTAURANT
RESTAURANTES
RESTAURANTS
ROASTING
SUBSTANCE TOXIQUE
SUSTANCIAS TOXICAS
TOSTADO
TOXIC SUBSTANCES
VIANDE PORCINE
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ISSN0544-6066

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Abstract The 4-hydroxynonenal (HNE), thiobarbituric acid reactive substances (TBARS) and total lipid (TL) contents of roast pork in some Chinese Restaurants in Miyazaki were analyzed. HNE, TBARS and TL contents in roast pork samples were different from restaurant to restaurant. Weak negative correlation was observed between HNE and TBARS contents. No correlation was observed between HNE and TL or between TBARS and TL. Considering the toxicity, it is necessary to analyze the contents in many samples, because samples containing high HNE content were observed.
AbstractList The 4-hydroxynonenal (HNE), thiobarbituric acid reactive substances (TBARS) and total lipid (TL) contents of roast pork in some Chinese Restaurants in Miyazaki were analyzed. HNE, TBARS and TL contents in roast pork samples were different from restaurant to restaurant. Weak negative correlation was observed between HNE and TBARS contents. No correlation was observed between HNE and TL or between TBARS and TL. Considering the toxicity, it is necessary to analyze the contents in many samples, because samples containing high HNE content were observed.
Author Sakai, T.(Miyazaki Univ. (Japan). Faculty of Agriculture)
Kawahara, S
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SubjectTerms ALDEHIDOS
ALDEHYDE
ALDEHYDES
ALIMENTOS
CALIDAD
CARNE DE CERDO
FOODS
GRILLAGE
JAPAN
JAPON
LIPID PEROXIDATION
PEROXIDACION LIPIDICA
PEROXYDATION DES LIPIDES
PORK
PRODUIT ALIMENTAIRE
QUALITE
QUALITY
RESTAURANT
RESTAURANTES
RESTAURANTS
ROASTING
SUBSTANCE TOXIQUE
SUSTANCIAS TOXICAS
TOSTADO
TOXIC SUBSTANCES
VIANDE PORCINE
Title Lipid peroxidation-derived toxic aldehyde, 4-hydroxynonenal contents in roast pork of some Chinese restaurants in Miyazaki [Japan]
Volume 55
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