In this study, the effect of black cumin oil in different concentrations (1%, 1.5% and 2%) was examined on the microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets. The study groups were separated in four as control group (A) without containing cumin black oil, group (B) containing 1% black cumin oil, group (C) containing 1.5% black cumin oil, and group (D) containing 2% black cumin oil. The microbiological changes of (total mesophilic aerobic bacteria, total psychrophile aerobic bacteria, Enterobactericeae bacteria and yeast-mould) of the samples were determined in every three days period. The count of TMAB was determined exceeded the acceptable limit value (7 log cfu/g) on the 9 th day in A group samples. Groups with essential oil were below this value during storage. The highest count of TPAB count at the end of the storage, 8.03±0.02 log cfu/g in group control (A), the lowest 3.05±0.09 log cfu/g in D group. It was concluded that black cumin oil added in different concentrations had positive microbiological effects on trout fillets.
ÖZ: Bu araştırmada; çörek otu yağı ilave edilen gökkuşağı alabalığı (Oncorhynchus mykiss) filetolarında 9 günlük depolama periyodu boyunca meydana gelen kimyasal ve duyusal değişimler araştırılmıştır. Örneklerin üç günde bir kimyasal (pH, TVB-N ve TBARS) ve duyusal (renk, koku, görünüş ve genel kabul edilebilirlik) analizleri yapılmıştır. Kimyasal analizler sonuçlarına göre farklı konsantrasyonlarda çörek otu yağı ilave edilmiş örneklerde depolama periyodu boyunca pH, TVB-N ve TBARS değerleri kontrol grubuna kıyasla daha düşük saptanmıştır. Tüm örneklerin pH aralığı 6,07 (0. gün D grubu) ile 6,39 (3. gün B grubu) olarak belirlenmiştir. Yapılan duyusal değerlendirmeler sonucunda ise panelistlerce genel kabuledilebilirlik açısından en az kontrol grubu (4.25±0.03) örnekler beğenilirken, en çok D grubu (5.00±0.00) örnekler beğenilmiştir.. Duyusal analiz sonuçları kimyasal analiz sonuçları ile uyum göstermektedir. Özet içeriğinde kalite verileri belirtilerek raf ömrü süreleri belirtilmelidir.
In this study, it was aimed to examine some quality criteria of catfish (Siluris glanis) fishballs enriched with flax and chia seeds at different rates (4% and 8%). For this purpose, total aerobic mesophilic bacteria (TAMB), psychrotrophic bacteria, yeast-mold counts, thiobarbituric acid (TBARS), total volatile basic nitrogen (TVB-N) values and sensory levels on certain days of storage (1, 7 and 14 days) of fishballs investigated in terms of quality parameters. According to the results of microbiological analysis, the number of bacteria in the fishball samples enriched with flax and chia seeds was found to be lower than the control group samples, and an increase was detected in all groups in parallel with the storage period (p
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