文献类型：期刊文献

英文题名：Inhibitory effect of glucose oxidase from Bacillus sp. CAMT22370 on the quality deterioration of Pacific white shrimp during cold storage

作者：Xu, Defeng[1]; Sun, Lijun[1]; Li, Caihong[2]; Wang, Yaling[1]; Ye, Riying[1]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, 524088, China; [2] Institute of Biochemistry and Molecular Biology of Guangdong Medical University, Dongguan, Guangdong Province, 523808, China

年份：2018

卷号：92

起止页码：339

外文期刊名：LWT

收录：EI(收录号：20180904843371)、Scopus(收录号：2-s2.0-85042472908)

语种：英文

外文关键词：Bacteriology - Glucose - Food storage - Textures - Glucose sensors - Shellfish - Adhesives - Deterioration - Cold storage

外文摘要：The retarding effect of glucose oxidase (GOD) from Bacillus sp.CAMT22370 on the quality degradation of Litopenaeus vannamei was investigated in comparison with the commonly used preservatives of sodium sulfite (SS), phytic acid (PA) and vitamin C (Vc) during 5 days of storage at 4 °C. The quality parameters of sensory (appearance, color, odd, elasticity and overall sensory score), physicochemical (total volatile basic nitrogen (TVB-N), pH, protease and polyphenol oxidase (PPO) activity, texture (hardness, gumminess, chewiness, adhesiveness, springiness and cohesiveness) and bacteriological characteristics (total aerobic counts (TAC) and Pseudomonas spp. counts (PBC)) were periodically detected and analyzed. The results indicated that the selected preservatives of SS, PA, Vc and GOD could improve the overall sensory score, reduce the increase of TVB-N, pH, proteinase and PPO activity, enhance the texture properties and inhibit the microbial growth at remarkable or significant level (p ? 2018 Elsevier Ltd