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The study investigates the effect of black cumin oil (Nigella sativa L.) on the shelf-life and quality of fresh fish (Barbus grypus) fillets stored at 2 ± 1 °C. Results show that fish treated with black cumin oil had a longer shelf-life and better sensory quality compared to the untreated control group, with significant delays in microbial growth and lower total volatile basic nitrogen levels. The addition of black cumin oil is suggested as a simple and effective method for extending the shelf-life of fresh

Author

garydenis22

Language

EN