- Turkish Journal of Veterinary and Animal Sciences
- Vol: 28 Issue: 1
- Determination of Some Quality Parameters of Fishballs Prepared from Raw and Boiled Fish
Determination of Some Quality Parameters of Fishballs Prepared from Raw and Boiled Fish
Authors : Özgür Akkuş, Candan Varlik, Nuray Erkan, Sühendan Mol
Pages : 79-85
View : 14 | Download : 3
Publication Date : 9999-12-31
Article Type : Makaleler
Abstract :The shelf life of fishballs prepared using raw and boiled fish was examined during cold storage (+4 ºC ± 1). Sensory, physical (loss of weight), chemical (TVB-N, TMA-N) and microbiological analyses (aerobic mesophilic bacteria, total psychrophilic bacteria) of fishballs made from raw and boiled anchovies and stored under cold storage conditions were carried out every 3 days. All analyses were carried out with two repetitions. The shelf life of fishballs was 9 days at +4 ºC ± 1 according to the results of the sensory, physical, chemical and microbiological analyses.Keywords : Shelf life, fishball, quality control