Effect of black cumin oil (Nigella sativa L.) on fresh fish (Barbus grypus) fillets during storage at 2 ± 1 °C

Abstract

It is important that the methods and materials used for to lengthen the shelf-life of food are simple, inexpensive and safe. For these reasons, herbal additives like cumin oil (Nigella sativa L.) have been preferred recently. Thus, the present study focuses on the influence of black cumin oil on chemical, microbiological and sensory quality of fish (Barbus grypus) fillets during storage at 2 ± 1 °C. Acceptability scores for sensory quality of all described treatment groups decreased with storage time. Defined limits for mesophilic bacteria and Total volatile basic nitrogen (TVB-N) were reached after 21 st days for the control group, after 24 th days for with 0.2% black cumin oil treated group and after 28 th days for with 0.4% and 0.6% black cumin oil treated groups. No difference was found among groups during storage in terms of defined thiobarbituric acid (TBA) values. Consequently, it was found that black cumin oil treated groups had longer shelf-life and higher sensory quality than the untreated control group.

The Determination of Microbiological Properties of Rainbow Trout (Oncorhynchus mykiss) Applied with Black Cumin Oil in Different Concentrations

“…In the study of Uçak (2019) which was conducted with green tiger shrimp and japanese shrimp that were treated with onion peel extract, it was reported that the onion peel extract significantly slowed the bacterial growth and total viable count on the shrimps which were treated with onion skin extract was significantly lower than the control groups (p<0.05). Similar results were found by previous studies (Özpolat and Duman 2016;Öz et al, 2017).…”

“…In the study of İnanlı et al (2018) in which the effect of chitosan coating enriched with blueberry and goji berry extracts was examined on the microbial growth of rainbow trout fillets, it was reported that the highest amount of Enterobacteriaceae was determined in the control group (İnanlı et al, 2018). Özpolat and Duman (2016) reported higher Enterobacteriaceae count control group and lower the treatment groups black cumin oil.…”

“…They found that black cumin oil addition improved the microbiological quality. Özpolat and Duman (2016) studied the antimicrobial properties of black cumin oil during storage at 2± 1°C and they found that black cumin oil reduced the growth of bacteria. This study aims to examine the effects of black cumin oil in different concentrations for prevention or controlling microbial growth in rainbow trout (O. mykiss) fillets.…”

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“…Exhibiting good antimicrobial activity, Nigella sativa L. seed, known as black cumin, has been widely used as food preservatives. [12][13] Antimicrobial activity of N. sativa seed against various strains of Streptococcus has also been reported previously. [14][15] Anti-inflammatory, anticancer, antioxidant, immunomodulation, antiglycemic and hepatoprotective activities are some biological activities of N. sativa seed crude extract or essential oil that have been scientifically revealed, with thymoquinone as the main bioactive constituent.…”

The effect of lavender (Lavandula stoechas) on the shelf life of a traditional food: hamsi kaygana

“…It has been shown in the studies that the spices used are important, not just being a flavor and taste component in food but also having preservative effects such as antimicrobial and antioxidant. (McKee, 1995;Nair et al, 2005;Dzpolat & Duman, 2017).…”