Some Microbial and Chemical Changes of Fish Ball Tench (Tinca tinca L., 1758)During Conservation in the Fridge Conditions

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In this study, were determined on nutritional characteristic and property of made fish ball of tench.

As material, tench ball were obtained from local processing firms. The chemicâl compositions and sensual analysis of obtained fish balls were made. in addition, On the lst, 4th, 7th,and 10th days tiobarbutiric acid (TBA), total volatile basic nitrogen, (TVB-N) and pH parameters and total mesophilic aerobic bacteria (MAB), total psycrophilic bacteria (TPA), coliform and yeast-mould counting were made.

According to the results of the sensual analysis tench fish ball was enjoyed so much. For the values TBA, TVB-N, pH and microbial analysis related to storing, it has been determined a tendency tovards spoilage depending on time. It has been concluded that tench could be used as aiming support to the economy by making fısh balls. The shelf life of fısh ball obtained was 7th days and spoiled after 10th.

Kadir Çapkın
Kadife balığı (Tinca tinca L., 1758) köftesinin buzdolabı koşullarında muhafazası sırasında meydana gelen bazı kimyasal ve mikrobiyolojik değişimler · 2008 · 53 sayfa.
Danışman: Prof. Dr. Ramazan Şevik
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