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Challenge testing of Nigella sativa fortified Cyprinus carpio fillets quality by various regular and atypical storage temperatures

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dc.contributor.author Raita, Ștefania Mariana
dc.contributor.author Georgescu, Mara
dc.date.accessioned 2021-04-14T12:12:02Z
dc.date.available 2021-04-14T12:12:02Z
dc.date.issued 2019
dc.identifier.citation Raita, Ștefania Mariana, Mara Georgescu. 2020. “Challenge testing of Nigella sativa fortified Cyprinus carpio fillets quality by various regular and atypical storage temperatures”. Lucrări Științifice USAMV - Iași Seria Medicină Veterinară 62 (4): 323-327. en_US
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/808
dc.description.abstract Increased interest for enhancing food quality during storage, using affordable, natural solutions, lead to studies assessing Nigella sativa for its preservation properties. The present study is focused on challenge testing of Nigella sativa fortified Cyprinus carpio fillets morphological quality. The challenge testing involved accelerated tests at temperature conditions other than those anticipated in the food industry (5- 10°C), including stress temperature trial (exposure to storage temperature variations) for fresh carp fillet supplemented with 0.6% v/w Nigella sativa seed oil (NSSO). Histological evaluation of muscle structure was performed at day 3 of storage, for all samples. The carp fillets were divided into two groups: control group (C), without NSSO and test group (T), fortified with 0.6% v/w NSSO, which was further divided into 4 groups, subjected to different storage temperatures: 3°C – group T1, 5°C – group T2, 7°C – group T3 and stress temperature trial (STT) – group T4. Group C (control) was stored at 0°C throughout the monitoring period. Histological evaluation of fish muscle revealed no significant differences between sample groups after three days of storage. This study shows promising results for the possible use of Nigella sativa seed oil, as a natural solution for promoting longer shelf life and better quality for cold-stored fresh fish. en_US
dc.language.iso en en_US
dc.publisher ”Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine of Iasi en_US
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.title Challenge testing of Nigella sativa fortified Cyprinus carpio fillets quality by various regular and atypical storage temperatures en_US
dc.type Article en_US
dc.author.affiliation Ștefania Mariana Raita, Mara Georgescu, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Veterinary Medicine College of Bucharest, Romania
dc.publicationName Lucrări Științifice USAMV - Iași, Seria Medicină Veterinară
dc.volume 62
dc.issue 4
dc.publicationDate 2019
dc.startingPage 323
dc.endingPage 327
dc.identifier.eissn 2393-4603


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Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)