Effect of Nigella sativa oil on the microbial quality of chilled chicken fillets [electronic reource].

Includes references.

The present study was conducted to evaluate the effect of addition of different concentration of Nigella sativa oil on microbial quality of chicken fillets during refrigeration for 2, 4, 7, and 10 days storage depending on bacteriological assessments. There is no effect on sensory properties (odour and appearance) of treated chicken meat fillets during storage as compared with control one. Bacteriological examinations recorded high initial bacterial counts, Most Probable Number of coliforms, Staphylococcus aureus and yeast & molds counts). During refrigeration period, there was increase in bacterial counts . A series of five different oil concentrations were screened for their antibacterial and antifungal effects at 0.5, 1.0, 1.5, 2.0 and 2.5% (w /w)The results revealed that all oil percentages showed antibacterial activity against bacteria, yeast and molds on this assay. The oil at 2.0% concentration was more effective as compared to other concentrations on the bacterial count, coliforms count (MPN/gm), Staphylococcus aureusand yeast and molds counts. Therefore, Nigella sativa oil may be used as an antimicrobial agent in food products to prevent spoilage and may be used as preservative agent.

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