Özpolat, Emine Fırat Üniversitesi - Su Ürünleri Fakültesi - Avlama ve İşleme Teknolojisi Anabilim Dalı, Turkey , Çoban, Özlem Emir Fırat Üniversitesi - Su Ürünleri Fakültesi - Avlama ve İşleme Teknolojisi Anabilim Dalı, Turkey

The effect of different storage temperatures on the chemical qualities of fishballs prepared from Capoeta trutta (Heckel, 1843) and Capoeta umbla, (Heckel, 1843)

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In this study, determination of the effect of different storage temperatures (4±2°C and -12±2°C) on the quality criteria of fishball prepared from Capoeta trutta (Heckel, 1843) and Capoeta umbla (Heckel, 1843) was aimed. The quality of fishball during storage period was evaluated by sensory and chemical analysis. According to the results of the analysis, shelf life of fishballs was determined as 20 day for stored in 4±2°C and 4 month for stored in -12±2°C. Significant differences were not found between two fishball groups depending on storage period (p˂0.05).

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Capoeta trutta , Capoeta umbla , Fishball , Shelf , life.

Ege Journal Of Fisheries an‎d Aquatic Sciences

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