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    Sensory, Chemical and Microbiological Properties of Smoked Bonito Ball Sarda sarda, Bloch 1793
    (Sidas Medya A.S., 2013) Kaba, Nilgün; Yücel, Sennan; Özer, Özgül; Eryasar, Kübra
    In this study, the shelf life of smoked bonito balls at +4°C was investigated. Analyses of sensory, pH, total volatile basic nitrogen TVB-N , trimethylamine TMA , thiobarbituric acid TBA and total mesophilic aerobic bacteria TMAB , total yeast-mold TYM and total coliform bacteria counts were performed on a daily basis in fish ball samples. In terms of sensory and microbiological quality criteria, smoked bonito balls had an inconsumable quality property at the day 10 of storage at +4°C. The effect of storage time on pH, TVB-N, TBA, TMA, TMB, TMK and TKB values of fish ball samples was found statistically significant p