Turkish Journal of Veterinary & Animal Sciences
Determination of Some Quality Parameters of Fishballs Prepared from Raw and Boiled Fish
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.
Shelf life, fishball, quality control
AKKUŞ, ÖZGÜR; VARLIK, CANDAN; ERKAN, NURAY; and MOL, SÜHENDAN (2004) "Determination of Some Quality Parameters of Fishballs Prepared from Raw and Boiled Fish," Turkish Journal of Veterinary & Animal Sciences: Vol. 28: No. 1, Article 11. Available at: https://journals.tubitak.gov.tr/veterinary/vol28/iss1/11