Related Experiment Video
Updated: Jun 24, 2026

Controlling the Size, Shape and Stability of Supramolecular Polymers in Water
Published on: August 2, 2012
Effects of NaCl on 4-hydroxy-2-hexenal formation in yellowtail meat stored at 0 degrees C
D M S Munasinghe1, Satoshi Kawahara, Tadashi Sakai
1United Graduate School of Agricultural Sciences, Kagoshima University.
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 degrees 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.
Related Concept Videos
Qualitative Analysis
For instance, group IV...
2° Amines to N-Nitrosamines: Reaction with NaNO2
¹H NMR of Conformationally Flexible Molecules: Variable-Temperature NMR

