Determination of Some Quality Parameters of Fishballs Prepared from Raw and Boiled Fish

Authors: ÖZGÜR AKKUŞ, CANDAN VARLIK, NURAY ERKAN, SÜHENDAN MOL

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

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