A Study on preparation of fish ball from carp (Cyprinus carpio) flesh

In this study, sensory evaluation and shelf life of fish balls prepared from carp flesh were investigated. Four different ingredients added into the fish balls were garlflt, garlik + sunflower oil, onion, onion+sunflower oiL At the end of the sensory evaluation, the groups have received between 8.6 and 9.0 points from the panelists regarding appearance, chewing, succulence, odour and flavour. However, addition of garlic, onion and sunflower oil did not significantly influence acceptability of the samples by the panelists (p>0.05). The frozen minced fish at -18°C for 6 months were of good quality considering the measurements of their pH, TVB-N, TBA and peroksit value (PV).