| Bacillus sp.CAMT22370源葡萄糖氧化酶对南美白对虾贮藏性能的影响 |
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| 引用本文： | 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. |
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| 作者姓名： | 徐德峰 叶日英 李彩虹 孙力军 王雅玲 莫日坚 杨桥 |
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| 作者单位： | （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） |
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| 基金项目： | 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） |
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| 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(P0.05),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。
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| 关 键 词： | Bacillus sp. CAMT22370 南美白对虾 冷藏 葡萄糖氧化酶 |
Effect of Glucose Oxidase from the Marine Bacterium Bacillus sp. CAMT22370 on Quality Preservation of Pacific White Shrimp during Cold Storage |
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| XU Defeng,YE Riying,LI Caihong,SUN Lijun,WANG Yaling,MO Rijian,YANG Qiao.Effect of Glucose Oxidase from the Marine Bacterium Bacillus sp. CAMT22370 on Quality Preservation of Pacific White Shrimp during Cold Storage[J].Food Science,2017,38(21):259-264. |
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| Authors: | XU Defeng YE Riying LI Caihong SUN Lijun WANG Yaling MO Rijian YANG Qiao |
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| Affiliation: | (1. Key Laboratory of East China Sea and Oceanic Fishery Resources Exploitation and Utilization, Ministry of Agriculture, Shanghai 200090, China; 2. Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 3. Institute of Biochemistry and Molecular Biology, School of Basic Medicine, Guangdong Medical University, Dongguan 523808, China) |
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| 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. |
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| Keywords: | Bacillus sp CAMT22370 Pacific white shrimp cold storage glucose oxidase |
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