Short communication: The effect of black seed oil and olive oil on shelf life of dry-salted crucian carp (Carassius carassius Linneaus, 1758)

Seafood important in the health of human beings, is qualified as sensitive nutrients that have a limited shelf life. Due to their sensitivities, varieties of preservation methods have been used from past to present. One of these methods is salting that has been used traditionally. The salting process is divided into 3 groups including dry salting, brine salting and mixed salting. With developing technology, the rate of salt is being decreased in salting process. In addition to this, different methods (chemical, herbal, etc.) are being used by the addition of several preservatives. One of these preservatives is olive oil which has the effect of an antioxidant on the product. Besides, it also contains a big amount of tocopherol which is well known and common antioxidants. It is well known that black seed and its oil has an antimicrobial, antifungal and antihelmintic effects. ... The present study was conducted to show that crucian carp was salted with the dry salting method at the rate of 1:3 (salt:fish) and during this process, it was also aimed to determine the effects of olive oil and black seed oil (Nigella sativa) on the quality criterias of dry-salted crucian carp, to determine the product's shelf-life by biochemical, chemical, sensorial, microbiological analysis, to show the practicability of different processing methods.

Bibliographic Details

Main Authors:	Çağlak, E., Karslı, B.
Format:	article biblioteca
Language:	English
Published:	2016
Subjects:	Biology, Chemistry, Fisheries, Carassius carassius, Dry salting, Black seed oil, Olive oil, Shelf life, Turkey,
Online Access:	http://hdl.handle.net/1834/37721
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