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

摘要

Seafood important in the health of humanbeings, is qualified as sensitive nutrientsthat have a limited shelf life (Gram andHuss, 2000). Due to their sensitivities,varieties of preservation methods havebeen used from past to present. One ofthese methods is salting that has been usedtraditionally. The salting process is dividedinto 3 groups including dry salting, brinesalting and mixed salting (Erdem et al.,2005). With developing technology, therate of salt is being decreased in saltingprocess. In addition to this, differentmethods (chemical, herbal, etc.) are beingused by the addition of severalpreservatives. One of these preservatives isolive oil which has the effect of anantioxidant on the product. Besides, it alsocontains a big amount of tocopherol whichis well known and common antioxidants(Burt, 2004; Kykkidou et al., 2009).