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

Abstract 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  L. vannamei during cold storage.