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Glutathione Peroxidase Activity During Storage of Fish Muscle (1996)

WATANABE, F. ; GOTO, M. ; ABE, K. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 61 (1996), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Activity of fish muscle glutathione peroxidase, which presumably protects muscle from oxidative deterioration during storage and processing, was found in both Japanese jack mackerel and skipjack tuna. Activity of the peroxidase and level of reduced glutathione (enzyme substrate) decreased during 5 days storage at 4°C. Lipid hydroperoxides were substantially formed in the fish muscles during the storage.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb12192.x

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