ShareGlutathione peroxidase activity during storage of fish muscle.
Author(s) : WATANABE F., GOTO M., ABE K., NAKANO Y.
Type of article: Article
Summary
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 deg C. Lipid hydroperoxides were substantially formed in the fish muscles during the storage.
Details
- Original title: Glutathione peroxidase activity during storage of fish muscle.
- Record ID : 1997-1659
- Languages: English
- Source: Ital. J. Food Sci. - vol. 61 - n. 4
- Publication date: 1996/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Muscle; Fish; Peroxidase; Enzyme; Cold storage
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Postmortem denaturation of fish muscle proteins...
- Author(s) : Ifremer, FIOM, VERREZ-BAGNIS V.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
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Postmortem changes in black skipjack muscle dur...
- Author(s) : MAZORRA-MANZANO M. A., PACHECO-AGUILAR R., DÍAZ-ROJAS E. I., et al.
- Date : 2000/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 65 - n. 5
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Lipid peroxidation and chemical changes in catf...
- Author(s) : EUN J. B., BOYLE J. A., HEARNSBERGER J. O.
- Date : 1994/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 2
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Zmiany oksydacyjne i hydratacyjne tkanki miesni...
- Author(s) : STODOLNIK L., KRYZA K., KOWALSKI A.
- Date : 2007/12
- Languages : Polish
- Source: Chlodnictwo - vol. 42 - n. 12
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The effects of postmortem storage on fish muscl...
- Author(s) : Ifremer, FIOM, MACKIE I. M.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
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