Turkish Journal of Veterinary & Animal Sciences
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.
DOI
-
Keywords
Shelf life, fishball, quality control
First Page
79
Last Page
85
Recommended Citation
AKKUŞ, Ö, VARLIK, C, ERKAN, N, & MOL, S (2004). Determination of Some Quality Parameters of Fishballs Prepared from Raw and Boiled Fish. Turkish Journal of Veterinary & Animal Sciences 28 (1): 79-85. https://doi.org/-
