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Glutathione peroxidase of fish

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 dec... Full description

Journal Title: Journal of food science : an official publication of the Institute of Food Technologists 1992, Vol.(5), pp.1116-1119
Main Author: Nakano , T.
Other Authors: Sato , M. , Takeuchi , M.
Format: Electronic Article Electronic Article
Language: English
Subjects:
Ph
Ph
Quelle: AGRIS (Food and Agriculture Organization of the United Nations)
ID: ISSN: 0022-1147
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recordid: faoagrisUS9332851
title: Glutathione peroxidase of fish
format: Article
creator:
  • Nakano , T.
  • Sato , M.
  • Takeuchi , M.
subjects:
  • Carpe
  • Saumon
  • Peau
  • Muscle
  • Glutathion Peroxydase
  • Ph
  • Aptitude A La Conservation
  • Carpa
  • Salmon
  • Piel (Animal)
  • Musculos
  • Glutation Peroxidasa
  • Ph
  • Aptitud Para La Conservacion
ispartof: Journal of food science : an official publication of the Institute of Food Technologists, 1992, Vol.(5), pp.1116-1119
description: 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 degrees 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 ; references
language: eng
source: AGRIS (Food and Agriculture Organization of the United Nations)
identifier: ISSN: 0022-1147
fulltext: fulltext
issn:
  • 00221147
  • 0022-1147
url: Link


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identifierISSN: 0022-1147
subjectCarpe ; Saumon ; Peau ; Muscle ; Glutathion Peroxydase ; Ph ; Aptitude A La Conservation ; Carpa ; Salmon ; Piel (Animal) ; Musculos ; Glutation Peroxidasa ; Ph ; Aptitud Para La Conservacion
descriptionGlutathione 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 degrees 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 ; references
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descriptionGlutathione 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 degrees 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 ; references
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abstractGlutathione 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 degrees 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
date1992-09