Making meatball from silver sea fish (alburnus mossulensis heckel, 1843) and investigation effect of conservation at -18ºc

In this study, meatball samples that are prepared from meat of silver fish (Alburnus mossulensis) were pre-cooked applied in different ways and packaged frozen in different ways and their chemical and sensory quality changes that occur during storage were investigated. For this purpose, 4 different fish meatball groups defined as group A (baked and non-vacuum packed), group B (baked and vacuum-packed), group C (fried and non-vacuum packed) and group D (fried and vacuum packed) were prepared and stored.Stored fish meatballs were analysed for pH, total volatile basic nitrogen (TVB-N), number of thiobarbituric acid (TBA) and sensory characteristics at the beginning and monthly during seven months. Fresh fish meat and meat ball samples were also analysed in terms of moisture, ash, fat and amount of protein.According to the results, values of protein, fat, ash, and carbohydrate were increased in the meatball samples, but the value of water was decreased (p <0.05). All samples pH, TVB-N and TBA values were increased during storage time and this increase was statistically important (p <0.05). It was determined that the amounts of TVB-N and TBA during storage period in fish meatball samples did not exceed the consumption limit value. At the beginning of storage, fish meat samples were more appreciated sensory point of view, but the level of appreciation was gradually decreased later. As a result of sensory evaluation, no significant differences were determined between the groups (p> 0.05).In conclusion, according to the results of chemical and sensory analysis, it was found that the different pre-cooking and packaging applied fish meatballs samples stored at -18 ºC protected their consumable quality up to 6 months.