We thank Miss Kazumi Yokoyama for technical assistance.
Glutathione Peroxidase Activity During Storage of Fish Muscle
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 4, pages 734–735, July 1996
How to Cite
WATANABE, F., GOTO, M., ABE, K. and NAKANO, Y. (1996), Glutathione Peroxidase Activity During Storage of Fish Muscle. Journal of Food Science, 61: 734–735. doi: 10.1111/j.1365-2621.1996.tb12192.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 11/16/95; revised 2/11/96; accepted 2/18/96.
- lipid hydroperoxides
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.