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Effect of bleeding on lipid oxidation in the chub mackerel muscle
Tadashi Sakai1, Makoto Terayama
1Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, Miyazaki-shi, Miyazaki, Japan. sakaihhe@cc.miyazaki-u.ac.jp
Bioscience, Biotechnology, and Biochemistry
|July 8, 2008
Abstract:
Chub mackerel samples were prepared by two different methods of killing, struggling death in iced sea water (control) and instant death by mechanical bleeding (bleeding). The malonaldehyde content in the muscles of the bleeding sample were significantly higher than those of the control after 119 h of storage at 0 degrees C.
