Determination of some quality parameters of fishballs prepared from raw and boiled fish


AKKUS O., VARLIK C., Erkan N. , Mol S.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.28, ss.79-85, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 28 Konu: 1
  • Basım Tarihi: 2004
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Sayfa Sayıları: ss.79-85

Özet

The shelf life of fishballs prepared using raw and boiled fish was examined during cold storage (+4 degreesC +/- 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 degreesC +/- 1 according to the results of the sensory, physical, chemical and microbiological analyses.