饲料中添加牛至精油对红罗非鱼货架期的影响

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。

Evaluation of the Dose of Oregano Essential Oil in the Feed to Prolong the Shelf Life of Oreochromis niloticus × O.mossambicus

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 (OEO0) and
four other diets (OEO250, OEO500, OEO1 000 and OEO2 000) 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.