Effects of Black Cumin Oil (Nigella sativa) on Sensory, Chemical and Microbiological Properties of Rainbow Trout During 23 Days of Storage at 2 +/- 1 degrees C

Oz M., DİKEL S., DURMUŞ M., ÖZOĞUL Y.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, cilt.26, sa.6, ss.665-674, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 26 Sayı: 6
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1080/10498850.2016.1253631
  • Dergi Adı: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.665-674
  • Anahtar Kelimeler: Rainbow trout, black cumin oil, shelf life, OREGANO ESSENTIAL OIL, BREAM SPARUS-AURATA, FRESH-WATER FISH, SHELF-LIFE, ONCORHYNCHUS-MYKISS, MODIFIED ATMOSPHERE, QUALITY ASSESSMENT, MICROBIAL-FLORA, FILLETS, INDEX
  • Çukurova Üniversitesi Adresli: Evet

Özet

In the present study, black cumin oil in the rates of 0.00 % (the control), 0.10 %, 0.40 %, 0.70 %, 1.00 % and 1.30% was added to rainbow trout feed for 144 days. After the feeding process, trout were harvested and stored at 2 +/- 1 degrees C in ice, and changes in chemical, microbiological, and sensory parameters were examined periodically. According to sensory analyses, black cumin oil used in fish meat did not cause a perceptible sensory change for all groups. Chemical analyses showed that the addition of black cumin oil to fish feed led to higher total volatile basic nitrogen content in the fish flesh. During the storage period, the highest peroxide values were observed in the groups with 1.0% and 1.3% black cumin oil added, and the lowest were in the groups with 0.0% and 0.1% added oil. The highest microbial count value was observed in the control group.

In the present study, black cumin oil in the rates of 0.00 % (the control), 0.10 %, 0.40 %, 0.70 %, 1.00 % and 1.30% was added to rainbow trout feed for 144 days. After the feeding process, trout were harvested and stored at 2 ± 1°C in ice, and changes in chemical, microbiological, and sensory parameters were examined periodically. According to sensory analyses, black cumin oil used in fish meat did not cause a perceptible sensory change for all groups. Chemical analyses showed that the addition of black cumin oil to fish feed led to higher total volatile basic nitrogen content in the fish flesh. During the storage period, the highest peroxide values were observed in the groups with 1.0% and 1.3% black cumin oil added, and the lowest were in the groups with 0.0% and 0.1% added oil. The highest microbial count value was observed in the control group.