Various samples of fish meat were examined for the formation of the hepatotoxic aldehyde, 4-hydroxy-trans-2-hexenal (HHE). HHE was detected in all samples analyzed at the concentration of 1.5–39.3 nmol/g. Yellowtail meat contained more HHE than 4-hydroxy-trans-2-nonenal (HNE). The HHE and malonaldehyde concentration increased during 13 days of storage at 0°C in the meat of yellowtail. On the other hand, no HNE was detected during storage.
No takes yet. Share an insight, caveat, or question.
Sakai et al. (1997) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: