CAN, Özlem Pelin Cumhuriyet Üniversitesi - Mühendislik Fakültesi - Gida Mühendisligi, Turkey

Shelf Life of the Determination of Carp Balls with Added Eugenol

25272

In this study, Cyprinus carpio carpio L.1798 from the fish balls were made by adding various additives. One ball control (group A), including 0.5% of the others (group B) and 1% (group C) ratios by adding eugenol is divided into three groups. Occurring during cold storage of microbiological, chemical and sensory changes were examined. According to the results of microbiological analysis of group A compared with group B and C values were higher (P 0.05). Enterobacteria statistical samples in the C group, yeast, molds, and mesophilic aerobic bacteria counts were lower (P 0.05). TVB-N and TBA values increased during storage period in three groups. Sensory evaluation, samples of group A and B on the first day of the housing has more points than the C group. As a result, the microbiological and chemical quality is good, although not suitable for consuption as a sensory, which group of containing high concentration eugenol (group C).

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Eugenole , Carp Fish , Meat Balls , Microbiologycal , Chemical and Sensory Quality , Shelf Life.

Journal Of Natural an‎d Applied Sciences

12