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A lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal and omega 6 fatty acids contents in meats
T Sakai1, S Kuwazuru, K Yamauchi
1Department of biological Resources, Faculty of Agriculture, Miyazaki University, Japan.
Bioscience, Biotechnology, and Biochemistry
|July 1, 1995
Abstract:
4-Hydroxy-trans-2-nonenal (HNE) and omega 6 fatty acids contents were analyzed in pork and beef. The HNE contents in beef (n = 4) and pork (n = 7) were 14.0-150 nmol/g and 1.0-152 nmol/g, respectively. Furthermore, a linear correlation between the content of HNE and the content of total omega 6 fatty acids, linoleic acid, or arachidonic acid was observed in pork.