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 | |
| Publication status | Published - 1992 Sep |
Keywords
- GSH‐Px
- carp
- fish
- glutathione peroxidase
- muscle
- salmon
- skin
ASJC Scopus subject areas
- Food Science