Black seeds (Nigella sativa) essential oil impact on the microbiological and oxidative stability of Nile tilapia (Oreochromis niloticus) fish kofta

Document Type : Original Article


1 Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Qaluobia 13736, Egypt

2 Bacteriology Department, Animal Health Research Institute (AHRI), Zagazig branch. Agriculture Research Center (ARC), Egypt

3 Food Hygiene Department, Animal Health Research Institute (AHRI), Shebin El Kom branch. Agriculture Research Center (ARC), Egypt


Nowadays, the customer’s approach towards naturally preserved fish meat products gained interest to overcome health risks of synthetic preservatives. So, our investigation aimed to study the effectiveness of natural preservatives for controlling spoilage in Tilapia kofta. The potential of different concentrations of black seeds (1%, 1.5% and 2%) to act as antioxidant and antibacterial for tilapia kofta was evaluated. The count of Aerobic plat count (APC), Staphylococcal count, Psychrotrophic count, Pseudomonas and Aeromonas count recorded in control group were significantly differing from MOE, GTE and OLE (p < 0.05) throughout days of chilled storage. These findings emphasized the effect of the plant extracts to extend the shelf life of chilled shrimp and improve sensory attributes (color, odor, texture and over all acceptability) and physicochemical characteristics (pH, TBA and TMA) during storage period up to 14 days under refrigerated storage (4°C). These findings suggest that the black seed especially with concentration 2% may serve as an alternative choice to use as a food additive extending the shelf life in Tilapia kofta.


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