The determination of shelf life of fish (Cyprinus carpio Linnaeus, 1758) ball in with blueberry extract

In this study, fish balls with blueberry made from mirror carp (Cyprinus carpio Linnaeus, 1758) meat were stored at 4 ºC. In this study, moisture, ash, fat, protein, pH, TVB-N, TBA number, total aerobic microorganism (at 5 ºC and 30 ºC incubation temperature) and yeast-mold counts of raw material and experimental groups were determined. The sensory, chemical and microbiological changes of the products obtained in the study under cold storage conditions were examined, analyzes were performed every 3 days, and the study was performed in two replications with to parallels. The material of the study were mirror carps (Cyprinus carpio) catched from Keban Dam Lake. Dough of fish ball was composed at certain ratios of fish mince, breadcrumbs, onion, red pepper, black pepper and parsley. Three experimental groups were designed together with control by adding this content %1 and %2 of the blueberry extract. Then the samples were stored at 4 °C in strafoam packs. When the nutrition composition datas were evaluated statistically according to the results of analyses; fish ball samples between the groups were determined unsignificant (p>0,05), The difference between TVB-N values during storage period in all groups were found significant (p<0,05). As the results of microbiological analysis were evaluated, in pure and sauced samples the difference between number of total aerob mesophile and yeast-mold in groups were significant (p<0,05). The difference between total aerob mesophilic numbers in sample groups were found significant (p<0,05). As the result of sensory analysis the differences between groups were found significant depend on general good taste level (p<0,05). In the study when the results of analysis were evaluated, shelf life of the fish balls was determined as 9 days for A group (control), 12 days for blueberry extract added B and C groups. It was concluded that, as the results of the analysis evaluated addition of blueberry extract have got a positive affect on shelf life of the products. This research was supoorted by from Fırat University Scientific Research Projects SÜF.17.05. Key Words: Mirror carp, blueberry, Cold Storage, Shelf Life