The aim of this study was the determination of the shelf life of marinated fish balls. The anchovies were boiled, and after bones and heads were removed they were mixed with spice and fried. Then, they were placed in brine and stored at +4^0 C (± 1). The sensory analyses pH, TVB-N and TMA-N analyses were performed every 15 days during the storage. The results showed that this product was excellent quality for 60 days, fair quality for 105 days, and was marketable until the 120^th day. The spoilage was determined after the 120 ^th day.
VARLIK, CANDAN; ERKAN, NURAY; MOL, SÜHENDAN; BAYGAR, TAÇNUR; and ÖZDEN, ÖZKAN (2000) "Determination of the Shelf-Life of Marinated Fish Balls," Turkish Journal of Veterinary & Animal Sciences: Vol. 24: No. 6, Article 12. Available at: https://journals.tubitak.gov.tr/veterinary/vol24/iss6/12