Glutathione Peroxidase of Fish

T. NAKANO, M. SATO, M. TAKEUCHI

Research output: Contribution to journalArticlepeer-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 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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