食品科学2017，Vol.38Issue(21)：259-264,6.DOI:10.7506/spkx1002-6630-201721041
Bacillus sp.CAMT22370源葡萄糖氧化酶对南美白对虾贮藏性能的影响
Effect of Glucose Oxidase from the Marine Bacterium Bacillus sp.CAMT22370 on Quality Preservation of Pacific White Shrimp during Cold Storage
摘要
Abstract
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.关键词
Bacillus sp.CAMT22370/南美白对虾/冷藏/葡萄糖氧化酶Key words
Bacillus sp.CAMT22370/Pacific white shrimp/cold storage/glucose oxidase分类
轻工纺织引用本文复制引用
徐德峰,叶日英,李彩虹,孙力军,王雅玲,莫日坚,杨桥..Bacillus sp.CAMT22370源葡萄糖氧化酶对南美白对虾贮藏性能的影响[J].食品科学,2017,38(21):259-264,6.基金项目
国家自然科学基金青年科学基金项目(31201309) （31201309）
国家自然科学基金面上项目(31371777) （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) （2014K03）
广东海洋大学大学生创新课题(CXXL2014042) （CXXL2014042）
广东医科大学面上项目(2014003) （2014003）
