文献类型：期刊文献

中文题名：Bacillus sp.CAMT22370源葡萄糖氧化酶对南美白对虾贮藏性能的影响

英文题名：Effect of Glucose Oxidase from the Marine Bacterium Bacillus sp. CAMT22370 on Quality Preservation of Pacific White Shrimp during Cold Storage

作者：徐德峰[1,2];叶日英[2];李彩虹[3];孙力军[2];王雅玲[2];莫日坚[2];杨桥[1]

机构：[1]农业部东海与远洋渔业资源开发利用重点实验室,上海200090;[2]广东海洋大学食品科技学院广东省水产品加工与安全重点实验室,广东湛江524088;[3]广东医科大学基础医学院生物化学与分子生物学教研室,广东东莞523808

年份：2017

卷号：38

期号：21

起止页码：259

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、北大核心2014、CSCD_E2017_2018、EI(收录号：20174804460233)、Scopus、北大核心、CSCD

基金：国家自然科学基金青年科学基金项目(31201309);国家自然科学基金面上项目(31371777);广东省科技厅社会发展领域科技计划项目(2013B021100016;2014B020205006);广东省教育厅创新强校工程项目(2014KTSCX078;2013050205;2013050203;2013050312);农业部东海与远洋渔业资源开发利用重点实验室开放课题(2014K03);广东海洋大学大学生创新课题(CXXL2014042);广东医科大学面上项目(2014003)

语种：中文

中文关键词：Bacillus;sp.CAMT22370;南美白对虾;冷藏;葡萄糖氧化酶

外文关键词：Bacillus sp.CAMT22370;;Pacific white shrimp;;cold storage;;glucose oxidase

中文摘要：培养Bacillus sp.CAMT22370菌株并提取葡萄糖氧化酶制成质量分数0.1%的粗酶液,分别以亚硫酸钠、植酸和VC为对照,探讨所得葡萄糖氧化酶对南美白对虾冷藏过程中感官、质构、挥发性盐基氮含量、菌落总数等品质指标的影响。结果表明,经葡萄糖氧化酶浸渍处理后于4℃冷藏120 h,感官评分在10分以上,不仅能有效防止对虾褐变,而且对其色泽、气味、硬度、弹性、咀嚼性和黏附性等品质指标都有良好的保持作用,显著优于空白对照组(P<0.05),挥发性盐基氮含量和菌落总数分别为20.40 mg/100 g和4.41(lg(CFU/g)),表明Bacillus sp.CAMT22370源葡萄糖氧化酶对南美白对虾冷藏保鲜有一定的作用。

外文摘要：The effect of treatment with a novel glucose oxidase at a concentration of 0.1%(m/m) produced by the marine bacterium Bacillus sp.CAMT22370 in liquid-state fermentation on the sensory quality,texture,total volatile basic nitrogen(TVB-N) and total viable count(TVC) of Pacific white shrimps was evaluated as compared with sodium sulfite,phytic acid and VC.The results revealed that Pacific white shrimps exhibited more desirable appearance,especially in terms of low melanosis,when immersed into glucose oxidase solution for 5 minutes,as compared with the control group.In addition,the sensory score of the treated sample was more than 10 points after 120 h of storage at 4 ℃.Glucose oxidase treatment not only effectively prevented the browning of shrimps but also significantly preserved the color,odor,hardness,elasticity,chewiness and adhesiveness(P < 0.05).Furthermore,TVB-N and TVC values were 20.40 mg/100 g and 4.41(lg(CFU/g)) respectively,after this period of storage.These findings indicated the glucose oxidase from Bacillus sp.CAMT22370 had the potential to be used for the preservation of Pacific white shrimps.