The Utilization of Carp (Cyprinus carpio) Flesh as Fish Ball

Authors : Yasemen YANAR

Pages : 361-366

View : 8 | Download : 5

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :In this study, the sensory properties and shelf life of fish balls prepared from carp flesh were investigated. Four study groups were prepared with different combinations of ingredients: garlic, garlic-sunflower oil, onion and onion-sunflower oil. A control group was also prepared. At the end of the sensory evaluation, the groups received between 7.4 and 9.07 points from the panelists regarding appearance, texture, succulence, odour and flavour and general acceptance. The onion and garlic groups were found to be preferable to the control group insert ignore into journalissuearticles values(p0.05);. Vacuum-packed minced fish meat stored at -18°C for 6 months was of good quality in terms of pH, total volatile basic nitrogen insert ignore into journalissuearticles values(TVB-N);, thiobarbituric acid value insert ignore into journalissuearticles values(TBA); and peroxide value insert ignore into journalissuearticles values(PV);.
Keywords : carp, fish ball, sensory evaluation, shelf life