Effect of Freezing on Antioxidant Enzymes Content in Muscle Tissue of Farmed Fish

Hoda M. EL Zeftawy; Mohammed M. Mousa; Mahmoud M. Arafa; Hany M. Eid

2025, Vol: 86

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Original Article

AJVS. 2021; 70(1): 89-95

Effect of Freezing on Antioxidant Enzymes Content in Muscle Tissue of Farmed Fish

Hoda M. El Zeftawy, Mohammed M. Mousa, Mahmoud M. Arafa, Hany M. Eid.

Abstract
In fresh fish, the balance between the prooxidative and antioxidative factors, which control oxidative reactions, is maintained by numerous systems with prolonged storage time the control of oxidation is lost and the onset of lipid oxidation can no longer be prevented. Therefore, the enzymatic antioxidant activities (superoxide dismutase, catalase, glutathione reductase, Nitric oxide) and lipid peroxidation were determined in muscle tissues of farmed fish including (Common Carp, Mugil Cephalus and Tilapia) during freezing storage for 48 hours. The obtained results revealed that the mean values of Superoxide dismutase, reduced glutathione, catalase and total antioxidant capacity were decrease during freezing storage for 48 hours while Malonaldehyde and Nitric oxide were significantly increased during freezing storage. The relative concentration of antioxidants varies with the fish species as well as the type of fish muscle tissue. The present study concluded that freezing treatment had a great impact on antioxidant system regardless the duration of freezing storage. Therefore, control of lipid oxidation in fish involves utilizing processing and storage techniques that do not greatly decrease the activity of antioxidants enzymes.

Key words: Keywords: Farmed fish, MDA, Nitric oxide, Catalase, SOD, GSH

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How to Cite this Article

Pubmed Style

Zeftawy HME, Mousa MM, Arafa MM, Eid HM. Effect of Freezing on Antioxidant Enzymes Content in Muscle Tissue of Farmed Fish. AJVS. 2021; 70(1): 89-95.

Web Style

Zeftawy HME, Mousa MM, Arafa MM, Eid HM. Effect of Freezing on Antioxidant Enzymes Content in Muscle Tissue of Farmed Fish. https://www.alexjvs.com/?mno=77914 [Access: May 03, 2025].

AMA (American Medical Association) Style

Zeftawy HME, Mousa MM, Arafa MM, Eid HM. Effect of Freezing on Antioxidant Enzymes Content in Muscle Tissue of Farmed Fish. AJVS. 2021; 70(1): 89-95.

Vancouver/ICMJE Style

Zeftawy HME, Mousa MM, Arafa MM, Eid HM. Effect of Freezing on Antioxidant Enzymes Content in Muscle Tissue of Farmed Fish. AJVS. (2021), [cited May 03, 2025]; 70(1): 89-95.

Harvard Style

Zeftawy, H. M. E., Mousa, . M. M., Arafa, . M. M. & Eid, . H. M. (2021) Effect of Freezing on Antioxidant Enzymes Content in Muscle Tissue of Farmed Fish. AJVS, 70 (1), 89-95.

Turabian Style

Zeftawy, Hoda M. El, Mohammed M. Mousa, Mahmoud M. Arafa, and Hany M. Eid. 2021. Effect of Freezing on Antioxidant Enzymes Content in Muscle Tissue of Farmed Fish. Alexandria Journal of Veterinary Sciences, 70 (1), 89-95.

Chicago Style

Zeftawy, Hoda M. El, Mohammed M. Mousa, Mahmoud M. Arafa, and Hany M. Eid. "Effect of Freezing on Antioxidant Enzymes Content in Muscle Tissue of Farmed Fish." Alexandria Journal of Veterinary Sciences 70 (2021), 89-95.

MLA (The Modern Language Association) Style

APA (American Psychological Association) Style

Zeftawy, H. M. E., Mousa, . M. M., Arafa, . M. M. & Eid, . H. M. (2021) Effect of Freezing on Antioxidant Enzymes Content in Muscle Tissue of Farmed Fish. Alexandria Journal of Veterinary Sciences, 70 (1), 89-95.

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