Rodrigues Leticia Franchin, Aracati Mayumi Fernanda, Luporini de Oliveira Susana, Carlino-Costa Camila, Alves Rodrigues Romário, Pereira Mateus Roberto, Borba Hirasilva, Menegasso Mansano Cleber Fernando, Marques Rossi Gabriel Augusto, Galindo-Villegas Jorge, Conde Gabriel, Malta Pereira Luiz Arthur, Montassier Hélio José, de Andrade Belo Marco Antonio
Department of One Health, Sao Paulo State University (UNESP), Jaboticabal 14884-900, SP, Brazil.
Animal Nutrition Department, Brazil University, Fernadópolis 15600-000, SP, Brazil.
Foods. 2025 May 7;14(9):1642. doi: 10.3390/foods14091642.
Given the critical need for strategies to enhance food safety and quality, particularly due to the rapid spoilage of fish, this study investigated the effect of dietary supplementation with green alga () on the shelf life of Nile tilapia () fillets. In addition, the microbiological, physicochemical, and sensory qualities of the fillets were evaluated. Eighty-four healthy tilapias (100 ± 2 g) were randomly allocated in three groups ( = 28 per group): a control group (without supplementation) and two treatment groups supplemented with either 5 or 10 g of per kg of feed. After 30 days of feeding, the fish were slaughtered and their fillets stored at 4 °C for evaluation at 0, 7, 15, and 30 days post-slaughter (dps). Fillets from fish supplemented with showed significant lower counts of coliforms, Enterobacteriaceae, and mesophilic and psychrotrophic microorganisms compared to the control. Supplementation also reduced thiobarbituric acid reactive substance (TBARS) levels and pH over the 30-day storage period. Sensory and color analyses indicated improved brightness, appearance, and firmness in fillets from treated groups, while control fillets exhibited poorer odor quality. Our findings demonstrate a dose-dependent effect of supplementation in improving the microbiological, physicochemical, and sensory quality of Nile tilapia fillets during refrigerated storage for up to 30 days.
鉴于提高食品安全和质量的策略至关重要，尤其是考虑到鱼类的快速变质问题，本研究调查了在尼罗罗非鱼（Oreochromis niloticus）鱼片中添加绿藻（Chlorella vulgaris）对其货架期的影响。此外，还评估了鱼片的微生物、理化和感官品质。将84条健康的罗非鱼（100±2克）随机分为三组（每组n = 28）：对照组（不添加绿藻）和两个处理组，分别在每千克饲料中添加5克或10克绿藻。喂养30天后，宰杀鱼并将其鱼片在4℃下储存，在宰杀后0、7、15和30天（dps）进行评估。与对照组相比，添加绿藻的鱼的鱼片显示大肠菌群、肠杆菌科以及嗜温菌和嗜冷菌的数量显著降低。在30天的储存期内，添加绿藻还降低了硫代巴比妥酸反应物质（TBARS）水平和pH值。感官和颜色分析表明，处理组鱼片的亮度、外观和硬度有所改善，而对照鱼片的气味质量较差。我们的研究结果表明，在长达30天的冷藏储存期间，添加绿藻对改善尼罗罗非鱼鱼片的微生物、理化和感官质量具有剂量依赖性效应。
