Özet:

In this study, the effect of black cumin oil in different concentrations (1%, 1.5% and 2%) was examined on the microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets. The study groups were separated in four as control group (A) without containing cumin black oil, group (B) containing 1% black cumin oil, group (C) containing 1.5% black cumin oil, and group (D) containing 2% black cumin oil. The microbiological changes of (total mesophilic aerobic bacteria, total psychrophile aerobic bacteria, Enterobactericeae bacteria and yeast-mould) of the samples were determined in every three days period. The count of TMAB was determined exceeded the acceptable limit value (7 log cfu/g) on the 9th day in A group samples. Groups with essential oil were below this value during storage. The highest count of TPAB count at the end of the storage, 8.03±0.02 log cfu/g in group control (A), the lowest 3.05±0.09 log cfu/g in D group. It was concluded that black cumin oil added in different concentrations had positive microbiological effects on trout fillets.

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