Effect of black cumin oil nigella sativa l. on fresh fish barbus grypus fillets during storage at 2 ± 1 °c Report as inadecuate




Effect of black cumin oil nigella sativa l. on fresh fish barbus grypus fillets during storage at 2 ± 1 °c - Download this document for free, or read online. Document in PDF available to download.

Muhsine DUMAN ;Ciência e Tecnologia de Alimentos 2017, 37 1

Author: Emine OZPOLAT

Source: http://www.redalyc.org/articulo.oa?id=395949992024


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Ciência e Tecnologia de Alimentos ISSN: 0101-2061 revista@sbcta.org.br Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil OZPOLAT, Emine; DUMAN, Muhsine Effect of black cumin oil (Nigella sativa L.) on fresh fish (Barbus grypus) fillets during storage at 2 ± 1 °C Ciência e Tecnologia de Alimentos, vol.
37, núm.
1, enero-marzo, 2017, pp.
148-152 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=395949992024 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative a ISSN 0101-2061 Food Science and Technology DDOI: http:--dx.doi.org-10.1590-1678-457X.09516 Effect of black cumin oil (Nigella sativa L.) on fresh fish (Barbus grypus) fillets during storage at 2 ± 1 °C Emine OZPOLAT1*, Muhsine DUMAN1 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 21st days for the control group, after 24th days for with 0.2% black cumin oil treated group and after 28th 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 ha...





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