Application of Black Cumin and Green Tea Extracts and Oils for Microbiological, Physicochemical, Textural and Sensorial Quality of Vacuum Packaged Rainbow Trout Fillets Stored at 2±1°C

Abstract

ABSTRACT The study was conducted to evaluate the effect of black cumin extract (BCD), green tea extract (GTD), black cumin oil (BCO), and green tea oil (GTO) (10%) on the proximate, microbial, physicochemical, textural, and sensorial quality of vacuum packaged rainbow trout during 16 days of storage at 2 ± 1°C. Results indicated that both BCD and BCO had significant effects on reduction of bacterial growth. Thiobarbituric acid (TBA) values (0.21–0.48 mg MA/kg) of all groups at the end of storage did not exceed the limit values. The BCD and BCO showed lower total volatile basic nitrogen (TVB-N) values than control, GTD, and GTO during storage, and TVB-N limit value was exceeded on the 11th day in the CO, GTD, and GTO, and on the 16th day in the BCD and BCO. During the research, pH and water activity of trout fillets ranged between 6.03–6.34 and 0.9863–0.9942, respectively. The results also showed that the BCD and BCO significantly improved the sensorial quality of the samples compared to CO, GTD, and GTO. Based on the results, the application of black cumin extract and oil was effective with at least a 5-day extension of shelf life in preserving the quality of rainbow trout fillets.