Indian Journal of Animal Research

  • Chief EditorK.M.L. Pathak

  • Print ISSN 0367-6722

  • Online ISSN 0976-0555

  • NAAS Rating 6.50

  • SJR 0.263

  • Impact Factor 0.5 (2023)

Frequency :
Monthly (January, February, March, April, May, June, July, August, September, October, November and December)
Indexing Services :
Science Citation Index Expanded, BIOSIS Preview, ISI Citation Index, Biological Abstracts, Scopus, AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abstracts, EBSCO Indexing Services, Index Copernicus
Indian Journal of Animal Research, volume 52 issue 2 (february 2018) : 265-269

Effects of black cumin (Nigella sativa) oil on ammonia and biogenic amine production in rainbow trout 

Mustafa Öz
1<p>Department of Fisheries and Diseases, Faculty of Veterinary Medicine,&nbsp;Aksaray University, Aksaray, Turkey &nbsp;&nbsp;</p>
Cite article:- &Ouml;z Mustafa (2017). Effects of black cumin (Nigella sativa) oil on ammonia and biogenic amine production in rainbow trout . Indian Journal of Animal Research. 52(2): 265-269. doi: 10.18805/ijar.v0iOF.8474.

In the present study, 0.00% (control), 0.10%, 0.40%, 0.70%, 1.00% and 1.30% black cumin oil was added to rainbow trout feed and the fish were fed for 120 days. Following the feeding period, the harvested fish were stored in the refrigerator at ±2 ºC, in Styrofoam boxes filled with ice, for 23 days. During the storage period, the effects of black cumin oil on ammonia and biogenic amine production in rainbow trout were examined. An increase was observed in the ammonia content during the storage period, with the most substantial increase observed in the control group and the least substantial increase observed in the 1.30% black cumin oil group. The biogenic amine level increased during the storage period. A significant increases was observed in the tyramine level during the storage period (<3.08 mg/100 g), and significant differences were observed between the groups in terms of spermidine, spermine, histamine, and tyramine content (p<0.05). The results of the present study suggest that the addition of black cumin oil reduced ammonia and biogenic amine production in rainbow trout.

  1. Al, Bulushi, I., Poole, S., Deeth, H. C., Dykes, G. A. (2009). Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation. Critical Reviews in Food Science and Nutrition, 49:369-377.

  2. Altinterim, B. (2010). Çörekotu (Nigella Sativa, L) Yaginin Gokkusagi Alabaligi (Oncorhynchus mykiss, Walbaum, 1792)’nin immun Sistemine Etkisinin Arastirilmasi. Doktora tezi, Firat Üniversitesi Fen Bilimleri Enstitüsü. Sayfa 6-7. Elazig.

  3. Auerswald, L., Morren, C., Lopata, A. L. (2006). Histamine levels in seventeen species of fresh and processed South African seafood. Food Chem., 98:231–239.

  4. Bardocz, S., (1995). Polyamines in food and their consequences for food quality and human health. Trends in Food Science and Technol., 6: 341-346.

  5. Bragadottir, M. (2001). Endogenous antioxidants in fish. Master of Science in food science. Department of Food Science University of Iceland. p .1- 50.

  6. Draisci, R., Volpe, G., Lucentini, L., Cecilia, A., and Federico, R., Palleschi, G., (1998). Determination of biogenic amines with an electrochemical biosensor and its application to salted anchovies. Food Chemistry, 62:225-232.

  7. Eitenmiller, R.S., De Souza S.C. (1984). In: Ragelis EP Seafood toxins. ACS Symposium Series, American Chemical Society, Washington, DC.

  8. Fadhlaoui-Zid, K., Curiel, J. A., Landeta, G., Fattouch, S., Reverón,, I., De Las Rivas B., Sadok, S., Munoz, R. (2012). Biogenic amine production by bacteria isolated from ice-preserved sardine and mackerel. Food Control, 25: 89-95.

  9. F.D.A. (1995). Decomposition and histamine – raw, frozen tuna and mahi-mahi, canned tuna, and related species, revised compliance guide, availability. Federal Registration, 149, 39754–39756.

  10. Kamari N., (2007). Investýgatýon of býogenic amines and nucleotide degradition products of cat fish (Silurus glanis l., 1758) stored in ice, msc thesis, department of fýsheries institute of natural and applied sciences university of cukurova.

  11. Krizek, M., Vacha, F., Vejsada, P., Pelikanova, T. (2011). Formation of biogenic amines in fillets and minced flesh of three freshwater fish species stored at 3°C and 15 °C. Acta Vet. Brno, 80: 365–372.

  12. Kuþ, B. (2012). Investigation of antibacterial and antioxidant effect of strawflower and mistletoe plant extract on rainbow trout fillets, msc thesis, cukurova university institute of natural and applied sciences department of fishing and fish processing.

  13. Liu, S., Fan, W., Zhong, S., Ma, C., Li, P., Zhou, K., Peng, Z., Zhu, M. (2010). Quality evaluation of tray-packed tilapia fillets stored at 0°C based on sensory, microbiological, biochemical and physical attributes. African Journal of Biotechnology, 9:692-701.

  14. Öz, M. (2013). Effect Of Black Cumin Oil (Nigella Sativa) On The Growth Performance, Body Composition And Shelf Life Of Rainbow Trout (Oncorhynchus mykiss), PhD Thesis, department of fisheries institute of natural and applied sciences university of Çukurova.

  15. Özogul, F., Ozogul, Y., Kuley, E. (2008). Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4 C). Food Chemistry, 108: 933–941.

  16. Özogul, F., Taylor, K.D.A., Quantick, P., Özogul, Y. (2002). Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modified atmosphere packaging using a rapid HPLC method. International Journal of Food Science & Technology, 37:515–522.

  17. Shalaby, A. R. (1996). Significance of biogenic amines to food safety and human health. Food Res. Int., 29 (7): 675-690.

  18. Silla-Santos, S. M. H., (1996). Biogenic amines: their importance in foods. International Journal of Food Microbiology, 29:213-231. 

  19. Veciana-Nogues, M.T., Marine-Font, A., Vidal-Carou, M.C. (1997). Biogenic amines as hygenic quality indicators of tunas. Relationships with microbial counts, ATP-related compounds, volatile amines, and organoleptik changes. Journal of Agriculture and Food Chemistry, 45:2036-2041.

  20. Yavuzer, E. (2011). Chemical, sensory and microbiological, changes of Naturel and cultured rainbow trout (oncorhynchus mykiss) During ice storage msc thesis, cukurova university institute of natural and applied sciences department of fishing and fish processing p. 58. 

Editorial Board

View all (0)