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 < 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.

葡萄糖氧化酶的（GOD）从阻燃效果芽孢杆菌sp.CAMT22370上的质量劣化凡纳滨对虾在比较期间5进行了研究用亚硫酸钠的常用防腐剂（SS），植酸（PA）和维生素C（Vc）的在4°C下储存几天。感官的质量参数（外观，颜色，奇数，弹性和总体感官评分），理化参数（总挥发性碱性氮（TVB-N），pH，蛋白酶和多酚氧化酶（PPO）活性，质地（硬度，胶质，耐嚼性，粘附性，弹性和粘性）和细菌学特征（总需氧量（TAC）和假单胞菌）spp。计数（PBC））被定期检测和分析。结果表明，所选择的SS，PA，Vc和GOD防腐剂可以改善整体感官评分，减少TVB-N，pH，蛋白酶和PPO活性的增加，增强质地，并抑制微生物的生长，无论显着还是显着水平（p <0.05）与对照组的蒸馏水相比。此外，与SS，PA和Vc相比，GOD处理对质量下降显示出更理想的延迟效果。因此，在冷藏过程中，GOD处理对于维持南美白对虾的存储质量和延长其保质期可能是一个有前途的选择。