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

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.