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

Abstract

Introduction Seafood important in the health of human beings, is qualified as sensitive nutrients that have a limited shelf life (Gram and Huss, 2000). Due to their sensitivities, varieties of preservation methods have been used from past to present. One of these methods is salting that has been used traditionally. The salting process is divided into 3 groups including dry salting, brine salting and mixed salting (Erdem et al., 2005).