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]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Technol Res Ctr Marine Food,K, Zhanjiang 524088, Peoples R China;[2]Guangdong Med Univ, Inst Biochem & Mol Biol, Dongguan 523808, Guangdong, Peoples R China

年份：2018

卷号：92

起止页码：339

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000430770400047)、、WOS

基金：The authors gratefully acknowledge the National Natural Science Foundation of China (No. 31201309, 31171634, 31371746 and 31371777) and the Public Research and Capacity Building Program of Guangdong Province (No. 2014B020204005, 2014B020205006 and 2013B021100016) and the Project of Enhancing School with Innovation of Guangdong Ocean University (No. 2014KTSCX078, 2014KTSCX078, 2014KTSCX078, 2013050205, 2013050203 and 2013050312) for the financial support.

语种：英文

外文关键词：Bacillus sp.CAMT22370; Glucose oxidase; Shrimp; Shelf life

外文摘要：The retarding effect of glucose oxidase (GOD) from Bacillus sp.CAMT22370 on the quality degradation of Litopenaeus vannwnei 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 degrees 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 < 0.05) versus the control group of distilled water. Moreover, GOD treatment displayed more desirable retarding effect on quality degradation than that of SS, PA and Vc. Therefore, GOD treatment may be a promising alternative for maintaining the storage quality and extending shelf life of L. vannamei during cold storage.