Effect of extracts and oils of black cumin (Nigella sativa l.) and gren tea (Camellia sinensis L.) on quality of vacuum packaged rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets stored in refrigerator condition

In this study, quality changes of the vacuum packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets with additives of black cumin and green tea during storage for 16 days were examined. The study groups were created as control group (KO), 10% black cumin distillation (ÇOD), 10% black cumin oil (ÇOY), 10% green tea distillation (YÇD), and 10% green tea oil (YÇY). Then, they were vacuum packaged and stored at +2±1 °C. Significant changes were not observed in the nutritional content of the ÇOD and YÇD groups, but sinificant differences occurred in crude fat % of the ÇOY and YÇY groups. Total volatile basic nitrogen (TVB-N) value exceeded the consumable limit values on 11th day of the KO, YÇD ve YÇY groups, and on 16th day of the ÇOD ve ÇOY groups. During the storage, the values of thiobarbituric acid (TBA), pH and water activity (aw) were determined between 0,12-0,48 mg MA/kg, 6,34-6,03, and 0,9942-0,9863, respectively. In all groups during storage, L* value increased, b* value decreased, and a* value did not show a certain change. According to sensory and microbiological evaluations, the ÇOD and ÇOY groups were found more quality than the other groups. Total bacteria and total coliform counts of the ÇOD and ÇOY groups exceed the limit value on 16th day. As a result of this study, it was determined that the KO, YÇD and YÇY groups on 11th day, the ÇOD and ÇOY groups on 16th day exceed the quality limits. 2016, 120 Pages Key words: Rainbow trout, black cumin extract, green tea extract, black cumin oil, green tea oil, vacuum package, shelf life