Glutathione Peroxidase of Fish

T. NAKANO, M. SATO, M. TAKEUCHI

研究成果: Article査読

43 被引用数 (Scopus)

抄録

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.

本文言語English
ページ(範囲)1116-1119
ページ数4
ジャーナルJournal of Food Science
57
5
DOI
出版ステータスPublished - 1992 9

ASJC Scopus subject areas

  • 食品科学

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