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 : 25 | Download : 9

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The shelf life of fishballs prepared using raw and boiled fish was examined during cold storage insert ignore into journalissuearticles values(+4 ºC ± 1);. Sensory, physical insert ignore into journalissuearticles values(loss of weight);, chemical insert ignore into journalissuearticles values(TVB-N, TMA-N); and microbiological analyses insert ignore into journalissuearticles values(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