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

Abstract

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.

Effects of dietary fish oil replacement by poppy seed oil on growth performance and fillet quality of rainbow trout (Oncorhynchus mykiss)

“…The total mesophilic and psychrophilic bacteria count of the FO, FO/PSO and PSO samples are in the legal limit on the third day of storage; however, it was found above the legal limit on the 5th day of storage. In the previous studies, the total mesophilic, psychrophilic and Enterobacteriaceae of rainbow trout fillets fed with black cumin oil (1%, 1.5% and 2%) were 2.71–7.92, 3.05–8.03 and 2.00–4.09 log cfu g ‐1 , respectively during the nine‐day storage (Arslan, 2019). Similar to our findings, Arslan (2019) demonstrated that microbiological counts increased depending on the storage day.…”

Determination of microbiological quality and histamine levels in rainbow trouts (Oncorhynchus mykiss)

“…The number of Enterobacteriaceae is higher than our findings. Arslan (2019) reported in fillets of rainbow trout the numbers of initial TMAB, TPAB, Enterobacteriaceae and Yeast-Mould as 4.07, 4.36, 2.00 and 2.00 log 10 cfu/g respectively. These results are in parallel to our study findings in terms of the number of TMAB and TPAB.…”