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.

Summary The effects of frozen storage on fish balls derived from Alburnus mossulensis at −18 ± 2°C were studied. Several chemical parameters were determined [pH, total volatile basic nitrogen (TVB‐N), thiobarbituric acid (TBA), free fatty acids (FFA)]. Further, microbiological effects were analysed during storage [Total mesophilic aerobic bacteria (TMAB), total psychrophilic bacteria (TPB), coliform and yeast‐mould count]. Finally, sensory quality tests were performed with fresh and stored balls. Fish balls were composed of 64% fish meat and 36% other ingredients, including: 18% boiled rice, 11.4% onions, 1.8% parsley, 3.8% fat, 0.7% salt and 0.26% black pepper. This basic mixture was processed to form small (25 g) balls and a pre‐cooking process was applied. Test balls were divided into two groups: vacuum packed (A1) and a control group without vacuum (A2). Test packages were stored for 6 months, resulting in increased pH, TVB‐N, TBA and FFA, while the values for sensory properties declined. However, these changes did not drop below the limit of acceptance. Total mesophilic aerobic bacteria and total psychrophilic bacteria were significantly reduced in both A1 and A2 groups.

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