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

Item Type article

Authors Çağlak, E.; Karslı, B.

Download date 29/09/2021 13:53:45

Link to Item http://hdl.handle.net/1834/37721 Iranian Journal of Fisheries Sciences 15(4) 1624-1631 2016

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

Çağlak E.*; Karslı B.

Received: December 2014 Accepted: August 2016

Department of Processing Technology, Faculty of Fisheries, Recep Tayyip Erdogan University, 53100 Rize, Turkey *Corresponding Author’s Email: [email protected]

Keywords: Carassius carassius, Dry salting, Black seed oil, Olive oil, Shelf life

Introduction antihelmintic effects (Salem, 2005). Seafood important in the health of human Crucian carp is a freshwater fish. Global beings, is qualified as sensitive nutrients production of farmed crucian carp had that have a limited shelf life (Gram and reached 2 595 735 tonnes in 2013 (FAO, Huss, 2000). Due to their sensitivities, 2016). Turkey has been exporting it to the varieties of preservation methods have Middle Eastern countries in recent years. been used from past to present. One of Currently, there has been no study on these methods is salting that has been used processing of crucian carp. Also, the traditionally. The salting process is divided effects of olive oil and black seed oil on into 3 groups including dry salting, brine shelf life and quality criteria of dry-salted salting and mixed salting (Erdem et al., seafoods have not been investigated. 2005). With developing technology, the The present study was conducted to rate of salt is being decreased in salting show that crucian carp was salted with the process. In addition to this, different dry salting method at the rate of 1:3 methods (chemical, herbal, etc.) are being (salt:fish) and during this process, it was used by the addition of several also aimed to determine the effects of olive preservatives. One of these preservatives is oil and black seed oil (Nigella sativa) on olive oil which has the effect of an the quality criterias of dry-salted crucian antioxidant on the product. Besides, it also carp, to determine the product's shelf-life contains a big amount of tocopherol which by biochemical, chemical, sensorial, is well known and common antioxidants microbiological analysis, to show the (Burt, 2004; Kykkidou et al., 2009). It is practicability of different processing well known that black seed and its oil has methods. an antimicrobial, antifungal and 1625 Çağlak and Karslı, The effect of black seed oil and olive oil on shelf life of dry-salted crucian carp …

Materials and methods Chemical analysis A total of 24 kg of fresh crucian carp The pH values of fish were measured (Carassius carassius) were purchased according to Curran et al. (1980) by a pH from a local fisherman. The fish were meter (Hanna, HI 3220). Total volatile caught from Manyas Lake, Balıkesir, basic nitrogen (TVB-N) was determined Turkey. The fish were transported to the according to the Lücke-Geidel method Processing Technology Laboratory of (Varlık et al., 1993). Thiobarbituric acid Recep Tayyip Erdogan University Faculty (TBA) was determined using the method of Fisheries in styrofoam boxes containing by Tarladgis et al. (1960). ice. The average length and weight of the sampled fish were 24.7±3.85 cm and Microbiological analysis 323±12.25 g, respectively. The fish were Twenty-five grams of fish meat were be-headed, and gutted and their fins were mixed with 225 ml of 0.85% physiological removed. Scales were cleaned out and saline solution (PSS). All serial dilutions washed to clean out the blood and mucus. were prepared in 0.85% PSS. Total viable Then, the fish were filleted and separated counts of mesophilic and psychrophilic into 3 groups as first group (control group- microorganisms were obtained using plate only salted), second group (salted with count agar incubated at 37 °C for 48 h and black seed oil) and third group (salted with at 6.5 °C for 10 days, respectively. Violet olive oil). The products of the second and red bile agar was used for total coliform: third groups were kept in black seed oil plates were incubated at 37 °C for 48 h and olive oil for one minute and then all (Halkman, 2005). Yeast-mold counts were the groups were taken into the process of taken after the incubation on potato dry salting method at the rate of 1:3 dextrose agar at 30 °C for 3-5 days (salt:fish). In this process, the fish were put (Harrigan and McCance, 1976). into glass jars as a layer of fish and a layer of salt, and they were stored at room Sensory analysis temperature (20±2 ºC). The biochemical, Sensory evaluations were conducted by six chemical, microbiological and sensorial experienced panelists, according to the analyzes of the product groups were method described by Altuğ and Elmacı performed for 15 days in the first month (2005). The samples were assessed on and once a month in the following terms. odor, taste, appearance, and texture characteristics using a 10-point descriptive Biochemical analysis scale. A score of 8–10 indicated “very The moisture, crude ash and crude protein good” quality, a score of 6.0–7.9 was contents of crucian carp were determined considered as “good” quality, a score of according to Norwitz (1970). The crude fat 5.9–4.1 met “the limit of acceptability”, value was detected using the soxhlet while a score of 1–4 was regarded as methods (Bligh and Dyer, 1959). “spoiled, unacceptable”.

Iranian Journal of Fisheries Sciences 15(4) 2016 1626

Statistical analysis found between moisture amount of fresh The data obtained were analyzed by samples and the salted groups (p<0.05). analysis of variance (ANOVA), and when Similarly, a recent study showed that the significant differences were found, amount of moisture of pearl mullet comparisons among means were carried decreased from 73.45% to 40-49.92% by out by using a Tukey test (p<0.05) under the effect of salting (Kılınççeker and the program JMP 5.0.1 (SAS Institute Inc., Küçüköner, 2003). Cary, NC, USA; Sümbüloğlu and The content of the crude ash in the fresh Sümbüloğlu, 2000). fish was determined as 1.54% (Table 1). After the salting processes, the content of Results and discussion the crude ash increased significantly, The moisture content of fresh samples was depending on the salting process (p<0.05). determined as 78.02%. With the effect of The changes among the groups were found the salting process, all of the groups had a no significant except on the 30th and 150th loss of water on the 15th day of the storage days of storage (p>0.05). (Table 1). Significant differences were

Table 1: Changes of biochemical contents (%) of dry-salted crucian carp with different additives. Days Groups Moisture Crude Ash Crude Protein Crude Fat Salt

Fresh C 78.02±0.94A 1.54±0.10A 17.16±1.92ABC 2.64±0.01AE 0.20±0.01A a a a a c C 58.10±0.12 B 19.95±0.58 B 15.21±0.27 A 3.89±0.11 B 11.40±0.06 B b a a a b 15 BSO 55.72±0.59 B 18.73±0.34 C 18.75±0.40 A 4.08±0.02 B 11.60±0.03 B b a a b a OO 55.65±0.32 BC 19.30±0.33 B 17.47±2.27 A 5.78±0.01 B 12.40±0.01 B a a a a a C 58.04±0.16 B 21.06±0.16 B 16.88±0.42 A 3.38±0.05 C 13.80±0.01 C b b a b b 30 BSO 56.40±0.29 B 19.99±0.09 BC 15.49±0.18 C 5.51±0.02 C 13.10±0.00 C b b a c c OO 55.36±0.39 C 19.91±0.34 B 16.42±0.84 A 5.90±0.08 B 10.70±0.01 C a a b a c C 56.58±0.22 B 20.56±0.74 B 16.85±0.25 A 3.72±0.13 B 13.20±0.03 D a a a a b 60 BSO 56.75±0.93 B 20.31±0.20 BC 18.44±0.14 AB 4.01±0.06 B 13.80±0.01 D a a b b a OO 57.61±0.01 BC 20.71±0.10 B 17.40±0.27 A 4.58±0.07 C 13.90±0.00 D a a a a b C 57.08±0.13 B 19.26±1.52 B 17.40±0.39 A 2.20±0.03 D 13.00±0.00 E a a a b b 90 BSO 56.53±0.75 B 21.98±1.19 B 16.24±0.53 ABC 5.82±0.23 C 13.00±0.14 C a a a c a OO 56.30±1.18 BC 21.80±1.79 B 16.09±0.32 A 4.50±0.02 C 13.90±0.03 D a a a a a C 57.70±0.72 B 20.38±0.56 B 17.29±1.40 A 2.84±0.05 AE 14.70±0.01 F a a a b b 120 BSO 57.70±1.95 B 20.27±0.79 BC 15.79±0.04 BC 4.95±0.01 D 11.80±0.04 B a a a c ab OO 57.94±0.65 B 20.23±0.75 B 15.51±0.63 A 4.68±0.01 C 12.70±0.00 E a a a a b C 58.35±0.93 B 19.91±0.16 B 17.34±1.46 A 2.42±0.02 DE 14.20±0.00 G b b a b c 150 BSO 54.42±0.01 B 18.76±0.07 C 17.17±0.01 ABC 5.83±0.05 C 13.40±0.07 E a c a c a OO 58.02±0.16 B 20.85±0.11 B 16.53±0.30 A 4.63±0.06 C 14.50±0.03 F a a a a b C 57.85±0.01 B 21.19±0.09 B 16.40±1.12 A 2.24±0.03 D 14.10±0.03 G b a a b a 180 BSO 56.57±0.11 B 21.08±0.11 B 17.50±0.19 ABC 4.48±0.03 F 14.70±0.00 F b a a c a OO 56.24±0.51 BC 21.05±0.13 B 16.40± 0.15 A 4.68±0.07 C 14.70±0.03 G The different subscript capital letters (A, B, C, D, E, F, G) in the same column represent statistical differences detected within the same group in different storage period (p<0.05). The different small subscript letters (a, b, c) in the same row represent statistical differences detected among groups in the same storage day (p<0.05). Values are mean + standard deviation. C: Control group, BSO: Black seed oil group, OO: Olive oil group. 1627 Çağlak and Karslı, The effect of black seed oil and olive oil on shelf life of dry-salted crucian carp …

Bilgin et al. (2007) stated that the amount other groups (p<0.05). During the storage of crude ash of Salmo trutta macrostigma period, differences were observed among increased from 1.33% in fresh to 11.20% the groups (p<0.05). Data of the present in the dry salted samples and 5.90% in study was found similar with results of brine samples. studies applied the different salting During the storage period, there were methods in literature (Kılınççeker and not any significant changes between Küçüköner, 2003; Turan et al., 2007). protein contents of the fresh and the other The pH value of raw crucian carp was groups (p>0.05). The crude protein determined as 7.26. With the results of the content of the salted fillets during the applied processes, a decrease was seen in storage was found between 15.21-18.75%. all groups (Fig. 1a). At the end of the Kılınççeker and Küçüköner (2003) storage period, the statistical differences determined that the amount of crude among groups were found no significant protein (19.20%) of fresh pearl mullet (p>0.05). Roth et al. (2005) stated that the increased up to 19.23% after dry salting (E average pH value of Atlantic salmon smolt method), but no significant changes were was 7.27. Şentürk (1994) also stated that detected. the pH value of the fresh shrimp sample After the dry salting process, crude fat was 7.2. It could be observed that there is a value increased to 3.89 of C, 4.08 of BSO different pH value in different species of and 5.78 of OO on the 15th day (Table 1). fisheries. Many literary studies state that, During the storage period, irregular after the death of fish, changes in pH value increases and decreases were determined occur due to the influence of some factors in all groups. The changes in crude fat such as the glycogen level of the muscles were found significant among the salted and fishing methods (Varlik et al., 1993; groups with fresh products in all the Tzikas et al., 2007). storage days (except for on the 120th and The amount of TVB-N increased during 150th day of the control group) (p<0.05). the storage period. TVB-N amount of the The crude fat value of control group was control group only exceeded the found less than the value of fresh products consumable value limit on the 150th day. at the end of the storage period and it At the end of the storage period, minimum showed a parallelism with the other studies increase occurred in black seed oiled (Bilgin et al., 2007; Ahmed et al., 2010). products while maximum increase But, the fat values of the other groups occurred in the control group (Fig. 1b). increased due to additives added. The changes among the storage days were The salt content of fresh crucian carp found statistically significant (p<0.05). was found as 0.20 % (Table 1). At the end Similarly, Süle (2011) determined that the of the storage period, the salt amount was TVB-N value (14.95 mg/100g of raw) of calculated as 14.10% (C), 14.70% (BSO) surimi Carassius gibelio was increased and 14.70% (OO). In addition, the control during the storage period and it was group was found to be different from the determined as 27.97 m/100g on the 90th Iranian Journal of Fisheries Sciences 15(4) 2016 1628 day of storage. detected the TBA value of sorbated and The TBA value increased in the all salted trout fillets increased during the groups during the storage and exceeded storage period, however none of the the consumable limit value on the 150th groups exceeded values of consumable day in the control group, and on the 180th limit during the 84 days of storage. When day in the black seed oiled and the olive comparing the results of this research with oiled groups (Fig. 1c). Differences among the data of the 90th day of the present TBA values of the groups at the end of the study, it was observed that similar results storage period (p<0.05) were found were obtained. significant. İnanlı and Patır (2004)

8,0 45 C C (b) BSO BSO (a) 40 OO 7,5 OO 35

7,0 30

25 6,5 pH 20

TVB-N (mg/100g) TVB-N 15 6,0

10

5,5 5

0 5,0 0 15 30 60 90 120 150 180 0 15 30 60 90 120 150 180 Days Days 14 13 C (c) 12 BSO OO 11 10 9 8 7 6 5

TBA (mg MA/kg) (mg TBA 4 3 2 1 0 0 15 30 60 90 120 150 180 Days

Figure 1: The results of chemical analysis of dry-salted crucian carp with different additives.

The total mesophilic aerobic bacteria time except for the 150th day (2.48) and (TMAB) count was found as 1.76 log 180th day (2.90) of olive oiled products. CFU/g in the raw and it decreased in all Besides, yeast-mold and total coliform groups due to the effect of salting. The counts of fresh and salted fillets found TMAB count was found below 1.47 log below the level of 1.47 log CFU/g for all CFU/g in all groups during the storage of the storage days. It was determined that 1629 Çağlak and Karslı, The effect of black seed oil and olive oil on shelf life of dry-salted crucian carp … all groups remained within the sensory liking on the 150th day of storage. microbiological quality values during the It was also determined that olive oiled storage period. Similarly, Ahmed et al. fillets (3.88) and black seed oiled fillets (2010) observed a decrease in TVC of (3.98) went down below the limit value at Hydrocynus forskalii salted during the the end of a 180-day storage period. The storage period. statistical differences among the groups The sensory evaluations were during the storage period was found considered by panelists during the storage significant (p<0.05). Kenar et al. (2010) period and there was a decrease in their stated that the sardines including extracts likes based on the storage process. It was of rosemary and sage according to the determined that the black seed oiled group sensory evaluations had a 7 day longer was the most liked product while the shelf-life than the control group at 3±1 °C. control group was least liked product. The It was thought that the differences in odour of the black seed oil gave a different sensory evaluations occurred from the aroma to the product and it gained likes of antioxidant and antimicrobial effects of the panelists. The control group was found additives. under the limit value (4.0) in terms of

12 C 11 BSO OO 10

9

8

7

6

5

Sensory Scores Sensory

4

3

2

1 0 15 30 60 90 120 150 180 Days Figure 2: The results of sensory analysis of dry-salted crucian carp with different additives.

In conclusion, microbial growths were black seed oil gave a different aroma and limited with the antiseptic and bactericide odour to the salted fillets and gained the effects of the salt, and microbial spoilage most likes in terms of sensorial evaluation. was not observed in dry-salted crucian Also, it was observed that black seed oil carp during the storage period. The usage had a positive contribution to the shelf-life of the black seed oil and olive oil in the of the product. According to the results of salting process had a more positive effect sensorial, chemical and microbiological than the control group in terms of its analysis, it was determined that the control sensorial and chemical specialities. The group can be preserved for 120 days and Iranian Journal of Fisheries Sciences 15(4) 2016 1630 the olive oiled and black seed oiled Ondokuz Mayıs University Journal of products could be preserved for 150 days. the Faculty of Agriculture, 20(3), 1-6. FAO, 2016. Cultured aquatic species References information programme: Carassius Ahmed, E.O., Ali, M.E. and Hamed, carassius (Linnaeus, 1758). Food and A.A., 2010. Quality changes of salted Agriculture Organization of the kass (Hydrocynus forskalii) during United Nations. FAO Fisheries and storage at ambient temperature (37±1 Aquaculture Department, Rome. oC). Pakistan Journal of Nutrition, http://www.fao.org/fishery/culturedsp 9(9), 877-881. ecies/Carassius_carassius/en. Altuğ, T. and Elmacı, Y., 2005. Sensory Gram, L. and Huss, H.H., 2000. Fresh evaluation in foods. Meta Publication, and processed fish and shellfish. B.M. İzmir (in Turkish). 130P. Lund, A.C. Baird-Parker, G.W. Gould Bilgin, Ş., Ertan, Ö.O. and Günlü, A., (Eds.), The microbiological safety and 2007. The effects on chemical quality of foods (1 edn), Chapman & composition of Salmo trutta Hall, London, pp. 472–506. macrostigma Dumeril, 1858 of Halkman, A.K., 2005. Merck gıda different salting techniques. E.U. mikrobiyolojisi uygulamaları. Ed: A. Journal of Fisheries and Aquatic K. Halkman. Başak Matbaacılık Ltd. Sciences, 24(3-4), 225-232. Şti., Ankara. 358P. Bligh, E.G. and Dyer, W.J., 1959. A Harrigan, W.F. and McCance, M.E., rapid method of total lipid extraction 1976. Laboratory methods in food and and purification. Canadian Journal of dairy microbiology academic press, Biochemistrl and Physiology, 37(8), London. 911-917. İnanlı, A.G. and Patır, B., 2004. Burt, S., 2004. Essential oils: their Tuzlanmış ve potasyum sorbat antibacterial properties and potential uygulanmış alabalık (Oncorhynchus applications in foods - a review. mykiss W.) filetolarının raf ömrü ile International Journal of Food sorbat kalıntılarının incelenmesi. Microbiology, 94(3), 223–253. Selçuk Üniversitesi Veteriner Bilimler Curran, C.A., Nicoladies, L., Poulter, Dergisi, 20(3), 23-34. R.G. and Pors, J., 1980. Spoilage of Kenar, M., Özoğul, F. and Kuley, E., fish from Hong Kong at different 2010. Effects of rosemary and sage tea storage temperatures. Tropical extracts on the sensory, chemical and Science, 22, 367-382. microbiological changes of vacuum- Erdem, M.E., Bilgin, S. and Çağlak, E., packed and refrigerated sardine 2005. Quality changes of processed (Sardina pilchardus) fillets. with marinade, brine and spice horse International Journal of Food Science mackerel (Trachurus mediterraneus & Technology, 45(11), 2366–2372. Steindachner, 1868) during storage. Kılınççeker, O. and Küçüköner, E., 1631 Çağlak and Karslı, The effect of black seed oil and olive oil on shelf life of dry-salted crucian carp …

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