Glutathione Peroxidase of Fish

T. NAKANO; M. SATO; M. TAKEUCHI

doi:10.1111/j.1365-2621.1992.tb11276.x

Glutathione Peroxidase of Fish

T. NAKANO, M. SATO, M. TAKEUCHI

AGR - Biological Resource Sciences

Research output: Contribution to journal › Article › peer-review

40 Citations (Scopus)

Abstract

Glutathione peroxidase (GSH‐Px) activity was detected in the muscle and skin tissues from several fish species. The muscle GSH‐Px showed an optimum pH at 8.0 for salmon and 8.5 for carp. Stability of salmon muscle enzyme was enhanced in the presence of reduced glutathione (GSH), but considerably decreased in the presence of tert‐butylhydroperoxide. When salmon fillets were stored at ‐50°C, the GSH‐Px activity increased gradually during storage. Fish muscle GSH‐Px shows potential for preventing oxidative deterioration in muscle during storage and processing.

Original language	English
Pages (from-to)	1116-1119
Number of pages	4
Journal	Journal of Food Science
Volume	57
Issue number	5
DOIs	https://doi.org/10.1111/j.1365-2621.1992.tb11276.x
Publication status	Published - 1992 Sep

Keywords

GSH‐Px
carp
fish
glutathione peroxidase
muscle
salmon
skin

ASJC Scopus subject areas

Food Science

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abstract = "Glutathione peroxidase (GSH‐Px) activity was detected in the muscle and skin tissues from several fish species. The muscle GSH‐Px showed an optimum pH at 8.0 for salmon and 8.5 for carp. Stability of salmon muscle enzyme was enhanced in the presence of reduced glutathione (GSH), but considerably decreased in the presence of tert‐butylhydroperoxide. When salmon fillets were stored at ‐50°C, the GSH‐Px activity increased gradually during storage. Fish muscle GSH‐Px shows potential for preventing oxidative deterioration in muscle during storage and processing.",

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author = "T. NAKANO and M. SATO and M. TAKEUCHI",

year = "1992",

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T1 - Glutathione Peroxidase of Fish

AU - NAKANO, T.

AU - SATO, M.

AU - TAKEUCHI, M.

PY - 1992/9

Y1 - 1992/9

N2 - Glutathione peroxidase (GSH‐Px) activity was detected in the muscle and skin tissues from several fish species. The muscle GSH‐Px showed an optimum pH at 8.0 for salmon and 8.5 for carp. Stability of salmon muscle enzyme was enhanced in the presence of reduced glutathione (GSH), but considerably decreased in the presence of tert‐butylhydroperoxide. When salmon fillets were stored at ‐50°C, the GSH‐Px activity increased gradually during storage. Fish muscle GSH‐Px shows potential for preventing oxidative deterioration in muscle during storage and processing.

AB - Glutathione peroxidase (GSH‐Px) activity was detected in the muscle and skin tissues from several fish species. The muscle GSH‐Px showed an optimum pH at 8.0 for salmon and 8.5 for carp. Stability of salmon muscle enzyme was enhanced in the presence of reduced glutathione (GSH), but considerably decreased in the presence of tert‐butylhydroperoxide. When salmon fillets were stored at ‐50°C, the GSH‐Px activity increased gradually during storage. Fish muscle GSH‐Px shows potential for preventing oxidative deterioration in muscle during storage and processing.

KW - GSH‐Px

KW - carp

KW - fish

KW - glutathione peroxidase

KW - muscle

KW - salmon

KW - skin

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DO - 10.1111/j.1365-2621.1992.tb11276.x

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JO - Journal of Food Science

JF - Journal of Food Science

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ER -

Glutathione Peroxidase of Fish

Abstract

Keywords

ASJC Scopus subject areas

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