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

doi:10.7506/spkx1002-6630-201721041

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (21): 259-264.doi: 10.7506/spkx1002-6630-201721041

• Packaging & Storage • Previous Articles Next Articles

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

XU Defeng, YE Riying, LI Caihong, SUN Lijun, WANG Yaling, MO Rijian, YANG Qiao

(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)

Online:2017-11-15 Published:2017-11-01

Abstract

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.

Key words: Bacillus sp. CAMT22370, Pacific white shrimp, cold storage, glucose oxidase

CLC Number:

TS254.4

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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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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