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《中国渔业质量与标准》2018,(6)
以壳聚糖与卵磷脂为载体,采用离子交联法制备壳聚糖(CS)/迷迭香提取物(RE)纳米粒(CS/RE-NPs),并将其用于草鱼保鲜中。通过分析蛋白盐溶性(salt extractable protein,SEP)、巯基(-SH)含量、表面疏水性、血红素铁(heme iron)含量的变化情况,探究壳聚糖/迷迭香提取物纳米粒对草鱼蛋白氧化的影响。结果表明,壳聚糖/迷迭香提取物纳米粒(含0. 9 mg/mL RE)具有较好的缓释效能和较强的自由基清除能力。在p H 6. 8的体系中,迷迭香提取物的释放量为61. 29%; p H 6. 0的体系中,释放量为73. 91%。壳聚糖/迷迭香提取物纳米粒的DPPH、ABTS自由基清除率分别为92. 47%和93. 98%。采用质量浓度为0. 9 mg/mL的壳聚糖/迷迭香提取物对草鱼进行冷藏(4℃)保鲜,在贮藏第9天时,壳聚糖/迷迭香提取物纳米粒处理组草鱼中SEP、-SH含量及Heme iron含量分别比空白对照组提高了12. 12%、11. 76%和63. 63%。壳聚糖/迷迭香提取物纳米粒有效延缓了冷藏期间鱼肉蛋白的氧化速度,更好地保持了草鱼的品质。 相似文献
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《水产科学》2021,(1)
水温12~18℃,将体质量(435.63±21.32) g的哲罗鲑饲养在6.0 m×2.5 m×1.2 m的流水水泥池中,投喂含100 mg/kg人工合成虾青素(对照组)和10、20、40、60 mg/kg天然虾青素(雨生红球藻)饲料,每两周检测试验鱼肌肉中的虾青素含量和鳃、肝脏、前肠、后肠、幽门垂、肌肉、血清、血细胞的总抗氧化能力和碱性磷酸酶活性,研究人工合成虾青素和天然虾青素对肌肉中虾青素含量及其组织抗氧化力的影响。70 d的饲养结果显示:(1)与对照组相比,20 mg/kg和40 mg/kg组的试验鱼虾青素含量显著升高(P0.05),且40 mg/kg含量组试验鱼虾青素含量显著优于20 mg/kg组(P0.05);(2)各组试验鱼鳃、肝脏、前肠、后肠、幽门垂、血清、血细胞的总抗氧化能力显著高于对照组(P0.05);(3)各组试验鱼鳃、后肠、幽门垂、肌肉、血清、血细胞的碱性磷酸酶活性显著高于对照组(P0.05)。试验结果表明,与添加100 mg/kg人工合成虾青素相比,饲料中添加20~40 mg/kg天然虾青素,能显著提高哲罗鲑肌肉虾青素含量、总抗氧化能力以及碱性磷酸酶活性,建议哲罗鲑饲料中天然虾青素添加量为40 mg/kg。 相似文献
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肉中的脂肪氧化伴随着肉的整个成熟过程,脂肪的氧化对肉的产品品质造成双面影响,文章主要从影响水包油型乳浊液的几个方面:接触面的面积、接触面的相互作用、乳浊液电荷、接触面的厚度及接触面的通透性等几个影响脂肪氧化的因素,介绍了乳化液滴中抗氧化剂的作用及液滴中其他成分与脂肪氧化之间的关系,从而为生产中合理控制肉中脂肪氧化及寻找新的抗氧化剂、抗氧化技术提供依据。 相似文献
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翘嘴鳊及其亲本肌肉营养成分分析 总被引:1,自引:1,他引:0
为研究新型杂交鱼翘嘴鳊(二倍体鲂鲌F1♀×团头鲂♂)的肌肉营养价值,实验运用生化方法测定和分析了翘嘴鳊、翘嘴红鲌、团头鲂、二倍体鲂鲌F1(团头鲂♀×翘嘴红鲌♂)的肌肉营养成分,包括这些样品的水分、脂肪、蛋白质和灰分含量,以及脂肪酸组成和氨基酸组成。结果表明,翘嘴鳊与其原始亲本相比具有较高的蛋白质和较低的碳水化合物含量;脂肪酸分析发现翘嘴鳊的不饱和脂肪酸,尤其是油酸、DHA等含量显著高于其原始父母本和其他有关鱼类(P0.05);翘嘴鳊肌肉中具有较高呈味氨基酸比例,该比例高于其父母本的相应比例。研究表明,翘嘴鳊是一种营养价值高、口感好的优质鱼类。 相似文献
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红景天提取物对凡纳滨对虾抗氧化系统及抗低盐度胁迫的影响 总被引:1,自引:0,他引:1
为研究红景天(Rhodiola rosea)提取物对凡纳滨对虾(Litopenaeus vannamei)抗氧化系统及抵抗低盐度胁迫的影响,该实验设计0 mg·kg~(-1)、300 mg·kg~(-1)、1 000 mg·kg~(-1)和3 000 mg·kg~(-1) 4个红景天提取物水平饵料添加量,饲喂凡纳滨对虾28 d。然后进行72 h低盐度(10)胁迫实验,测试凡纳滨对虾肝胰腺总抗氧化能力(T-AOC)、谷胱甘肽过氧化物酶(GSH-Px)、过氧化氢酶(CAT)活性及GSH-Px、CAT基因表达水平。结果显示,在天然海水养殖条件下,GSH-Px、CAT活性和GSH-Px基因表达水平在某些时段被显著诱导(P0.05)。低盐度胁迫24 h,对照组抗氧化指标相比于其他各组的变化幅度最大。低盐度胁迫72 h,红景天组T-AOC、CAT活性和GSH-Px、CAT基因表达水平均显著高于对照组(P0.05)。双因素方差分析结果显示红景天提取物添加量与时间的交互效应对抗氧化指标的影响显著。结果表明,红景天提取物能够有效缓解胁迫初期凡纳滨对虾抗氧化指标的剧烈改变,明显提高胁迫后期机体的抗氧化系统功能,具有成为抗应激饲料添加剂的潜力。 相似文献
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Miaomiao Wu Chenhui Li Wenwen Du Xiaoyuan Yang 《Journal Of Aquatic Food Product Technology》2018,27(6):759-770
This study investigated a preparation of chitosan/rosemary extract nanoparticles (CS/RE-NPs) based on the principle of ionic gelation and their application for inhibiting grass carp lipid oxidation. CS/RE-NPs were found to have a rosemary extract (RE) encapsulation efficacy of 40.33%, average particle size of 199.90 nm, and zeta-potential of 35.60 mV. Structural analysis using UV–vis spectroscopy, Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and transmission electron microscopy (TEM) indicated that the RE s were well incorporated into the CS-NPs. Treatment of the CS/RE-NPs inhibited lipid oxidation of the grass carp during cold storage, and the peroxide value (PV), thiobarbituric acid-reactive substance (TBARS) value, and lipoxygenase (LOX) activity of the CS/RE-NP-treated samples were lower than those of RE and CS-NP-treated samples, respectively. CS/RE-NP-treated samples also slowed the growth of bacteria, enhanced the organoleptic quality, and prolonged the shelf life of grass carp. This study suggested that CS/RE-NPs can be used as an antioxidant delivery system to inhibit lipid oxidation and improve food quality. 相似文献
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This study aimed to evaluate the antilisterial and antioxidative effects of chitosan nanocomposites and rosemary extract coating on the fillet of Huso huso inoculated with Listeria monocytogenes during refrigerated storage (4°C). Fish fillets were subjected as control (without coating), 0.5% rosemary extract (RE), 1% chitosan (CS), and combination of chitosan and rosemary extract as chitosan nanocomposite (CS/RE). Then, samples were inoculated with L. monocytogenes. Subsequently, the chemical parameters (total volatile basic nitrogen (TVB-N), peroxide value (PV), pH, and thiobarbituric acid (TBA)) and antilisterial effects of coatings were monitored during 16 days of storage at 4°C. According to the results, CS/RE demonstrated a significant (p < 0.05) ability to inhibit the growth of L. monocytogenes from 4.14 log cfu/g to 2.23 log cfu/g at the end of the storage period, followed by CT and RET treatments, respectively, compared to the control. Even though samples coated with CS/RE had the lowest pH and TVB-N values (p < 0.05), this coating was not able to pause the protein denaturation after 8 days of storage (p > 0.05) compared to the other treatments. On the other hand, CS/RE coating retarded lipid oxidation by decreasing PV and TBA production in the samples compared to the control up to the end of refrigerated storage (p < 0.05). 相似文献
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Ming Jiang Li Ma Hui Shao Fan Wu Wei Liu Juan Tian Lijuan Yu Xing Lu Hua Wen 《Aquaculture Nutrition》2020,26(2):233-241
A two‐factor orthogonal test was conducted to determine the dietary vitamin E (VE, dl ‐α‐tocopheryl acetate) requirement for sub‐adult GIFT strain of Nile tilapia (Oreochromis niloticus) at two lipid levels, and evaluate its effect on antioxidant responses. A basal diet containing 60 or 130 g/kg of soybean oil was supplemented with 0, 20, 40, 60, 120 and 240 mg VE/kg, respectively. Each diet was fed to three replicate groups of tilapia with initial weight (80.3 ± 0.7) g for 10 weeks. Results showed that the weight gain, feed efficiency and hepatic VE retention of fish were significantly increased by the increased VE in diets. In groups with 60 and 130 g/kg lipid, fish fed diets supplemented with VE had higher serum superoxide dismutase (SOD) and catalase activity, and lower malondialdehyde content than fish fed the VE un‐supplemented diet (p < .05). The proximate composition of fish had no significant difference in the group with 130 g/kg lipid, whereas crude lipid and ash content were significantly affected by dietary VE in the group with 60 g/kg lipid. Based on broken‐line regression analysis, dietary VE requirement to support the maximum weight gain and serum SOD were 43.2–45.8 and 66.0–76.1 mg/kg in diets with 60 and 130 g/kg lipid, respectively. 相似文献
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Supattra Supawong Supawan Thawornchinsombut 《Journal Of Aquatic Food Product Technology》2013,22(8):885-899
ABSTRACTFried fish cakes formulated with (1) no antioxidant (control), (2) 1% rice bran hydrolysate (RBH), (3) 2% RBH, (4) 0.05% rosemary oil, and (5) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT) were investigated for their oxidation values following 0–9 freeze-thaw cycles. Both lipid oxidation and protein oxidation were significantly obstructed when RBH or BHA/BHT was used. RBH at 2% was equally effective as 0.02% BHA/BHT. Headspace solid phase microextraction (HS-SPME), which measures volatile compounds that determine lipid oxidation, demonstrated the effectiveness of RBH. The development of rancid volatile compound (i.e., hexanal) levels in fried fish cakes decreased during 0–9 freeze-thaw cycles. This study demonstrates that RBH is as an effective antioxidant comparable to commercial antioxidants (BHA/BHT) in frozen fried fish cakes. Consequently, RBH can be a consumer-friendly and natural antioxidant ingredient. 相似文献
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This research was designed to determine the effects of rosemary (Rosmarinus officinalis) extract on growth, blood biochemistry, immunity, antioxidant, digestive enzymes and liver histopathology of rainbow trout. In a 40‐day diet experiment, rainbow trout was fed with the experimental diets containing 0.4, 0.7, 1 and 3 g/kg of rosemary. 0.4 and 0.7 g/kg rosemary extracts had no significant effect on all parameters studied (p > .05). The growth performance (SGR and WG) and feed utilization (FCR and FER) of the fish increased with the increase in the rate of rosemary in the feed (p < .001). Additionally, only the final weight levels were significant at the linear level (p < .05). Rosemary's 1 and 3 g/kg doses increased total protein, trypsin, amylase, lipase, superoxide dismutase (SOD), catalase (CAT), lysozyme, total immunoglobulin (IG) and white blood cell (WBC) levels when compared to control group. However, glucose, aspartate aminotransferase (AST), alanine aminotransferase (ALT), total cholesterol and triglyceride levels decreased significantly (p < .001). Moreover, these doses of rosemary caused a significant reduction in steatosis of liver hepatocytes compared to the control group. In conclusion, the present study showed that rosemary may be useful in reducing the stress effects by increasing the growth, antioxidant, digestive enzymes and immunity levels, as well as reducing the rate of steatosis in the liver of rainbow trout. 相似文献
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Reza Rezanejad Marzieh Heidarieh Mojtaba Raeisi Alireza Alishahi Gholamreza Rafiee 《Journal Of Aquatic Food Product Technology》2019,28(5):478-494
The objective of this study was to evaluate the effect of different forms and doses of rosemary on chemical, microbial, and sensory properties of rainbow trout fed nine different diets: control (C), 20 g.kg?1 rosemary powder (20RP), 40 g.kg?1 rosemary powder (40RP), 0.3 g.kg?1 rosemary extract (0.3RE), 0.6 g.kg?1 rosemary extract (0.6RE), 0.15 g.kg?1 rosemary nanopowder (0.15RNP), 0.3 g.kg?1 rosemary nanopowder (0.3RNP), 0.15 g.kg?1 butylated hydroxyanisole (BHA) (0.15BHA), and 0.3 g.kg?1 BHA (0.3BHA). After 8 weeks’ feeding, the fish fillets were sampled on the 1st, 4th, 8th, 12th, and 16th days and then stored on 4°C. Lower value of pH, peroxide value (PV), total volatile base nitrogen (TVB-N), free fatty acids (FFA), and thiobarbituric acid (TBA) were reported in fish fed with RP, RE, RNP, and BHA; among them, RNP groups had the lowest properties (p < 0.05). Furthermore, lower total viable aerobic bacterial counts (TVC) and psychotropic counts (PTC) were observed in the fillets of the fish fed with rosemary treatments, especially in RNP treatments (7.52–9.41 log10 CFU.g?1), along with a slower spoilage in terms of sensory factors (texture, color, odor, and overall) on the 16th day. Finally, use of natural antioxidant nanorosemary in the diet may positively affect fish fillet quality and delay post-mortem deterioration. 相似文献
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Kajal Chakraborty Selsa J. Chakkalakal Deepu Joseph 《Journal Of Aquatic Food Product Technology》2013,22(5):666-683
ABSTRACTThe freeze-dried concentrate of green mussel, Perna viridis, was added with naturally derived antioxidative oleoresins of rosemary and turmeric along with trace amounts of other natural additives to prepare different treatments and was subjected to accelerated shelf life study (50°C) to evaluate its oxidative stability. The total oxyradical scavenging activities of samples with higher concentrations of turmeric over rosemary demonstrated the prominent role of the turmeric extracts to arrest free radical chain reactions. Time dependent antioxidative status in relation to the nutritional compositions was evaluated to identify the oxidative changes for different treatments. The addition of natural additives with polyphenolic moieties in the treatments shielded the mussel’s unsaturated fatty acids against oxidation as evident by higher polyunsaturated fatty acids in the two treatments as compared to control after 90 days of accelerated shelf-life study. Higher n-3/n-6 ratios after 90 days’ storage were also observed in these treatments. A threshold level of combined turmeric (0.8 g/100 g) and rosemary (0.4 g/100 g) was sufficient for optimum antioxidant activity and to maintain nutritional composition of the green mussel extract at desired levels. 相似文献
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Effects of vitamin E supplementation on growth,lipid peroxidation and fatty acid composition of Dojo loach (Misgurnus anguillicaudatus Cantor) fingerlings 下载免费PDF全文
Yongkang Zhang Tingting He Yonghui Wen Lei Pan Xiaojuan Cao Weimin Wang Jian Gao 《Aquaculture Research》2016,47(5):1519-1529
A high mortality of cultured loach during their early development has constrained loach aquaculture industry in China. The objective of this study was to evaluate the effects of dietary vitamin E (VE) supplementation on growth performance, lipid peroxidation and fatty acid composition of loach Misgurnus anguillicaudatus fingerlings. Six test diets supplemented with 0 (0E), 50 (50E), 100 (100E), 150 (150E), 200 (200E) and 500 mg kg?1 (500E) of dl‐α‐tocopheryl acetate were fed loach fingerlings (mean initial weight 24.0 ± 0.2 mg) in triplicate for 40 days. Results showed that the fish fed diet 100E and 200E had significantly higher body weight gains and specific growth ratios and significantly lower feed conversion ratios compared with fish fed diet 0E. With the increase in dietary VE level, whole‐body VE content was significantly increased (except 500E) and thiobarbituric acid reactive substances value was significantly reduced. Increasing dietary VE level increased the percentages of 20:4n‐6 and 20:5n‐3 in neutral lipid fraction, but decreased the percentages of 20:4n‐6 and 20:5n‐3 in polar lipid fraction. In conclusion, VE requirement of loach fingerlings for optimum growth and functionally preventing lipid peroxidation was 136.1 mg kg?1 of dry diet under the present experimental conditions. 相似文献
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本研究旨在完善罗氏沼虾()饲料配方,降低罗氏沼虾饲料成本。研究采用3×2双因素设计,配制6组饲料,分别包含鱼油(fish oil,FO)、豆油(soybean oil,SO)、菜籽油(rapeseed oil,RO)三种脂肪源;200 mg/kg(200VE)和600 mg/kg(600VE)两个维生素E(VE)水平。养殖实验在温室水泥池中进行,每个处理3个重复,养殖期8周,每天定点定量投喂3次。结果显示,相对于FO组,SO和RO组增重率、特定生长率显著升高,饵料系数显著下降(>0.05)。对于血淋巴抗氧化指标,在相同VE水平下,FO组血淋巴总抗氧化能力(T-AOC)和超氧化物歧化酶(SOD)活性均显著低于SO和RO组,谷胱甘肽过氧化物酶(GPX)活性均显著高于SO和RO组(<0.05)。在相同脂肪源下,600VE可显著提高FO组T-AOC活性,RO组GPX活性以及SO和RO组SOD活性(>0.05)。对于血淋巴生理生化指标,谷草转氨酶(AST)、总蛋白(TP)、白蛋白(ALB)和甘油三酯(TC)受日粮影响显著(<0.05)。此外,日粮脂肪源和VE水平对肉质也有显著影响。其中,SO组肌肉鲜度和滋味强度较高;RO组鱼腥味较低;FO组肌肉亮度较高,气味强度较低。在200 mg/kg VE水平下,FO组肌肉硬度、胶黏性、耐咀性、黏性和回复性显著高于植物油组(<0.05),而对肌肉蒸煮损失和滴水损失无显著影响(>0.05)。上述结果表明,相对于鱼油,豆油和菜籽油等植物油是罗氏沼虾更优质的脂肪源,VE在以鱼油为单一脂肪源的饲料中有一定的促生长和缓解应激的作用,且脂肪源和VE均显著影响肌肉品质。本研究结果将为降低鱼油在罗氏沼虾饲料中的使用提供数据支持。 相似文献
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Li Hua‐Tao Lu Lei Zhang Rong‐Mei Luo Lan Yuan Zhi Zhang Shan‐Fu Jiang Jun Liu Si‐Miao Dong Ting‐Ting Liang Qi He Si‐Pei 《Aquaculture Nutrition》2019,25(1):119-133
The study explored the effects of ethyl ether extract, ethyl acetate extract (EAE), acetone extract, ethanol extract and aqueous extract of Angelica sinensis (EAs) and ethoxyquin (EQ) on lipid oxidation in erythrocytes and growth, digestive, absorptive and antioxidant capacity in carp (Cyprinus carpio var. Jian). The results indicated that EAs and EQ respectively at the concentrations of 0.5 and 0.25 mg/ml suppressed lipid oxidation by decreasing the generation of ROS and restoring the activities of antioxidants in hydroxyl radical‐treated erythrocytes. Of all of the examined EAs, EAE showed the strongest protective effects against lipid oxidation in carp erythrocytes. The antioxidant effects of EQ at the concentration of 0.25 mg/ml were stronger than that of EAE at the concentration of 0.5 mg/ml in fish erythrocytes. The antioxidative activities of EAs in carp erythrocytes were positively correlated with their phenols content. Moreover, dietary EAE raised growth performance in fish. The appropriate concentration of EAE for the growth of fish was estimated to be 3.544 g/kg diet. Dietary EAE increased digestive and absorptive capacity in carp and improved antioxidant capacity in copper‐treated carp. So, EAE could be used as a potential natural antioxidant and inhibitor of copper stress in fish. 相似文献