Short communication: The effect of black seed oil and olive oil on shelf life of dry-salted crucian carp (Carassius carassius Linneaus, 1758)
2016
Çağlak, E. | Karslı, B.
Seafood important in the health of human beings, is qualified as sensitive nutrients that have a limited shelf life (Gram and Huss, 2000). 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 (Erdem et al., 2005). 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 (Burt, 2004; Kykkidou et al., 2009). It is well known that black seed and its oil has an antimicrobial, antifungal and antihelmintic effects (Salem, 2005). Crucian carp is a freshwater fish. Global production of farmed crucian carp had reached 2 595 735 tonnes in 2013 (FAO, 2016). Turkey has been exporting it to the Middle Eastern countries in recent years. Currently, there has been no study on processing of crucian carp. Also, the effects of olive oil and black seed oil on shelf life and quality criteria of dry-salted seafoods have not been investigated.
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