Quality changes of fish balls prepared from of mosul bleak (Alburnus mossulensis) stored at -18 ºC under air or vacuum

Muhsine Duman, Büşra Peksezer
1.163 247


In the present study, microbiological, chemical and sensory qualities of fish balls prepared from Alburnus mossulensis mince as air and vacuum packed (Group AP and Group VP, respectively) were determined during frozen storage at -18 ºC for 180 days. All samples total viable counts (TVC), the total volatile basic nitrogen (TVB-N) content, free fatty acid analysis (FFA), thiobarbituric acid (TBA) values increased significantly (p<0.05), while sensory attributes decreased during storage. 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 balls samples were more appreciated sensory point of view, but the level of appreciation was gradually decreased later. Use of vacuum packaging in the fish balls had a significant effect on the quality of the products during the storage period (p<0.05). In conclusion, according to the results of chemical and sensory analysis, it was found fish meatballs samples stored at -18 ºC protected their consumable quality up to 6 months.

Keywords: Alburnus mossulensis, balls, quality properites, shelf life

Full Text:


DOI: http://dx.doi.org/10.12714/egejfas.2016.33.3.14


Amerine, M.A., Pangborn, R.M. & Roessler, E.B. (1965). Principles of Sensory Evaluation of Food. Academic Press, London.

Antonacopoulos, N. & Vyncke, W. (1989). Determination of volatile basic nitrogen in fish: A third collaborative study by the West European Fish Technologists’ Association (WEFTA). Zeitschrift für Lebensmittel-Untersuchung und Forschung, 189: 309–316.

AOAC (1990). Official methods of analysis of the Association of Official Analytical Chemists. 2 vols. 15th Edition,. Washington, DC.

AOCS (1998). In Official Methods and Recommended Practices of the American Oil Chemists’ Society; 5th Edition, Champaign, IL.

Belitz, H.D., Grosch, W. & Schieberle, P. (2009) Food chemistry 4th edition. Springer-Verlag, Berlin Heidelberg.

Bligh, E. G. & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37: 911–917.

Brewer, S.M., Ikins, W.G. & Harbers, C.A.Z. (1992). TBA values, sensory characteristics and volatiles in ground pork during long-term frozen storage: effects of packaging. Journal of Food Science, 57: 558–563.

Duman, M. & Özpolat, E. (2012). Chemical and sensory quality changes of different formulated Inegöl fish balls, made from Capoeta trutta (Heckel, 1843) during froze storage (-18±2°C). The Journal of Food, 37(1): 25-31.

Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y. & Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115: 66–70.

Geldiay, R. & Balık, S. (2007.) Freshwater fishes of Turkey. 5th Edition, Ege University, Fisheries Faculty publications, Bornova-İzmir.

Hardy, R. (1980). Fish lipids. Part 2. In J.J. Connell (Ed.), Advances in Fish Science and Technology ( pp 103-111). Farnham, Surrey, England.

Huss, H.H. (1995). Quality and Quality Changes in Fresh Fish. Technical paper: 348, Rome: Food and Agriculture Organization (FAO) of the United Nations 132.

ICMSF. 1986. Microorganisms in Foods. 2. Sampling for Microbiological Analysis: Principles and Specific Applications, 2nd Edition. University of Toronto Press, Toronto.

Jay, J.M. (1996). Antioxidants. In J.M. Jay (Ed.), Modern food microbiology (pp.265-266), 4th Edition, CBS Publishers and Distributors, New Delhi, India.

Kılınc, B. (2009). Microbiological, sensory and color changes of anchovy (Engraulis encrasicholus) patties during refrigerated storage. Journal of Muscle Foods, 20: 129–137.

Lee, E.J., Park, K.S., Kim, J.G., Oh, S.H., Lee, Y.S., Kim, J.H. & Byun, M.W. (2005). Combined effects of gamma irradiation and rosemary extract on the shelf-life of a readyto-eat hamburger steak. Radiation Physics and Chemistry, 72: 49–56. doi:10.1016/j.radphyschem.2004.01.00.3

Lin, L. S., Wang, B. J. & Weng, Y. M. (2011). Quality preservation of commercial fish balls with antimicrobial zein coatings. Journal of Food Quality,34(2): 81-87. doi:10.1111/j.1745-4557.2011.00370.x

Mahmoudzadeh, M., Motallebi, A.A., Hosseini, H., Haratian, P.,

Ahmadi, H., Mohammadi, M. & Khaksar, R. (2010). Quality assessment of fish burgers from deep flounder (Pseudorhombus elevates) and brushtooth lizardfish (Saurida undosquamis) during storage at -18°C. Iranian Journal of Fisheries Sciences, 9(1): 111-126.

Noordin, W. N. M., Shunmugam, N. & Huda, N. (2014). Application of salt solution and vacuum packaging in extending the shelf life of cooked fish balls for home and retail uses. Journal of Food Quality, 37: 444-452. doi: 10.1111/jfq.12105

Ozogul, Y. & Ucar, Y. (2013). The effects of natural extracts on the quality changes of frozen chub mackerel (Scomber japonicus) burgers. Food Bioprocess Technology, 6:1550–1560. doi: 10.1007/s11947-012-0794-9

Schormüller, J. 1969. Handbuch der Lebensmittel Chemie. Band IV. Fette und Lipoide (LIPIDS), SpringerVerlag, New York, Heidelberg, Berlin: 872-878.

Tarladgis, B.G., Watts, B.M. & Younathan, M.T.A. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society, 37: 44-48. doi: 10.1007/BF02630824

Tokur, B., Polat, A., Beklevik, G. & Özkütük, S. (2004). Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (-18 °C). European Food Research and Technology, 218: 420–423. doi: 10.1007/s00217-004-0879-4

Tokur, B., Ozturk, S., Atıcı, E., Ozyurt, G. & Ozyurt, C.E. (2006). Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18 ºC). Food Chemistry, 99: 335–341. doi:10.1016/j.foodchem.2005.07.044

Ucak, I., Ozogul, Y. & Durmuş, M. (2011). The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers. International Journal of Food Science and Technology, 46, 1157–1163. doi:10.1111/j.1365-2621.2011.02610.x

Uçkun, A.A. & Gökçe, D. (2015). Assessing age, growth, and reproduction of Alburnus mossulensis and Acanthobrama marmid (Cyprinidae) populations in Karakaya Dam Lake (Turkey). Turkish Journal of Zoology, 39: 1-14. doi:10.3906/zoo-1211-13

Weber, J., Bochi, V.C., Ribeiro, C.P., Victorio, A.M. & Emanuelli, T. (2008). Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chemistry, 106: 140–146. doi:10.1016/j.foodchem.2007.05.052

Yanar, Y. & Fenercıoglu, H. (1998). The utilization of carp (Cyprinus carpio) flesh as fish ball. Turk Journal of Veterinary and Animal Sciences, 23: 361–365.

Yerlikaya, P., Gokoglu, N. & Uran, H. (2005). Quality changes of fish patties produced from anchovy during refrigerated storage. European Food Research and Technology, 220:287–291.

doi: 10.1007/s00217-004-1035-x

Yi, S., Li, J., Zhu, J., Lin, Y., Fu, L., Chen, W. & Li, X. (2011). Effect of tea polyphenols on microbiological and biochemical quality of Collichthys fish ball. Journal of the Science of Food and Agriculture, 91(9), 1591-1597. doi: 10.1002/jsfa.4352

Zhu, M.J., Mendonca, A., Lee, E.J. & Ahn, D.U. (2004). Influence of irradiation and storage on the quality of ready-to-eat Turkey breast rolls. Poultry Science, 83: 1462–1466.