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当前位置: 首页 > 文章 > 饲料中添加牛至精油对红罗非鱼货架期的影响 食品科学 2015,36 (22) 203-209
Position: Home > Articles > Evaluation of the Dose of Oregano Essential Oil in the Feed to Prolong the Shelf Life of Oreochromis niloticus × O.mossambicus FOOD SCIENCE 2015,36 (22) 203-209

饲料中添加牛至精油对红罗非鱼货架期的影响

作  者：
郑宗林;朱成科;Delbert M.GATLIN Ⅲ
单  位：
西南大学荣昌校区水产系;美国德州农工大学野生动物和鱼类科学及营养系
关键词：
牛至精油;日粮补充;红罗非鱼;货架期
摘  要：
研究牛至精油对红罗非鱼品质和货架期的影响。以空白添加组为对照,分别在对照组饲料中添加250、500、1 000、2 000 mg/kg牛至精油,经过20周养殖实验,红罗非鱼在4℃条件下冷藏0、7、14、21 d,在每个冷藏时间点检测红罗非鱼物理化学特性、微生物定性定量分析和感官分析评估,以判定其腐败程度。结果表明,牛至精油添加对红罗非鱼体色、硫代巴比妥酸反应值和总挥发性盐基氮含量有显著的影响。1 000、2 000 mg/kg牛至精油可有效降低冷藏鱼片的肠杆菌和大肠菌群数量。感官分析表明,红罗非鱼体的质量指数与牛至精油的添加量没有显著相关,对照组的货架期为16 d,牛至精油组的货架期为18 d,但与添加量无显著相关。
译  名：
Evaluation of the Dose of Oregano Essential Oil in the Feed to Prolong the Shelf Life of Oreochromis niloticus × O.mossambicus
作  者：
ZHENG Zonglin;ZHU Chengke;Delbert M.GATLIN Ⅲ;Fisheries Breeding and Healthy Cultivation Research Centre,Department of Veterinary Medicine,Rongchang Campus,Southwest University;Department of Wildlife and Fisheries Sciences and Faculty of Nutrition,College Station,Texas A&M University;
关键词：
Origanum heracleoticum L.;;dietary supplements;;Oreochromis niloticus × O.mossambicus;;shelf life
摘  要：
The effect of oregano essential oil(OEO) from Origanum heracleoticum L.on the quality and shelf life of Oreochromis niloticus×O.mossambicus was studied.Five treatments were included in this trial,a control diet(OEO_0) and four other diets(OEO_(250),OEO_(500),OEO_(1000) and OEO_(2000)) with 250,500,1 000 and 2 000 mg/kg of oregano essential oil,respectively.After 20 weeks of experimentation,the fish were stored on ice at 4 ℃ for 0,7,14 and 21 days,respectively.Physicochemical,microbiological and sensory analyses were carried out at each sampling point to determine the degree of deterioration.A dose-dependent effect was observed on the color,TBARS and TVB-N during the storage.Microbiological counts were lower for Enterobacteriaceae and coliforms at higher doses of oregano essential oil.The sensory analysis showed no significant correlation between overall sensory quality of fish and oregano essential oil dose.The experimental diets extended the shelf life of Oreochromis niloticus×O.mossambicus from 16 to 18 days compared with the control diet,without significant correlation with dose.

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