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

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dc.authoridDikel, Suat -- 0000-0002-5728-7052; DURMUS, MUSTAFA -- 0000-0002-2836-5154
dc.contributor.authorÖz, Mustafa
dc.contributor.authorDikel, Suat
dc.contributor.authorDurmuş, Mustafa
dc.contributor.authorÖzoğul, Yeşim
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-16T09:14:56Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-16T09:14:56Z
dc.date.issued2017
dc.departmentVeteriner Fakültesi
dc.description.abstractIn 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.
dc.identifier.doi10.1080/10498850.2016.1253631
dc.identifier.endpage674en_US
dc.identifier.issn1049-8850
dc.identifier.issn1547-0636
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ2
dc.identifier.startpage665en_US
dc.identifier.urihttps://doi.org/10.1080/10498850.2016.1253631
dc.identifier.urihttps://hdl.handle.net/20.500.12451/4217
dc.identifier.volume26en_US
dc.identifier.wosWOS:000407518900004
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofJournal of Aquatic Food Product Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectRainbow Trout
dc.subjectBlack Cumin Oil
dc.subjectShelf Life
dc.titleEffects 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
dc.typeArticle

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