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, sa.1, ss.79-85, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 28 Sayı: 1
  • Basım Tarihi: 2004
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.79-85
  • İstanbul Üniversitesi Adresli: Evet

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.