Influence of Black Cumin Oil Determination on the Chemicial and Sensory Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets

In this research; chemical and sensory changes of rainbow trout (o. mykiss) fillets added black cumin oil were examined during 9 days storage period. chemical (ph, tvb-n and tbars) and sensory (colour, odour, appearance and general acceptance) analyzes of samples were made in every three days period. according to the results of chemical analysis, tvb-n and tbars values were lower in the samples with different concentrations of black cumin oil compared to the control group during the storage period. the ph range of all samples was 6.07 (day 0 group d) and 6.39 (day 3 group b). as a result of the sensory evaluations, at least control group (4.25 ± 0.03) samples were accepted by the panelists in terms of general acceptability, while d group (5.00 ± 0.00) samples were liked the most. sensory analysis results are in line with chemical analysis results.