ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
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.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1992.tb11276.x
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