Glutathione Peroxidase of Fish

T. NAKANO, M. SATO, M. TAKEUCHI

    Research output: Contribution to journalArticlepeer-review

    44 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 languageEnglish
    Pages (from-to)1116-1119
    Number of pages4
    JournalJournal of Food Science
    Volume57
    Issue number5
    DOIs
    Publication statusPublished - 1992 Sep

    Keywords

    • GSH‐Px
    • carp
    • fish
    • glutathione peroxidase
    • muscle
    • salmon
    • skin

    ASJC Scopus subject areas

    • Food Science

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