Kaba, N.Corapci, B.Eryasar, K.Yucel, S.Yesilayer, N.2025-03-232025-03-2320141120-17702239-5687https://hdl.handle.net/11486/7404The shelf life of fish ball marinated after frying process was investigated in the present study. The fish ball was stored at +/- 4 degrees C. Total Volatile Basic Nitrogen (TVB-N), Thiobarbituric Acid Reactive Substances (TBAR), Trimethyl-Amine Nitrogen (TMA-N) and pH values of fish balls were 13.66 mg/100 g, 5.68 mg MA/kg, 5.63 mg/100 g and 3.42 at the end of the storage period (on day 150), respectively. The microbiological analysis results did not exceed the limit values. According to sensory evaluation results, the shelf life of balls was determined to be 135 days at +/- 4 degrees C.eninfo:eu-repo/semantics/closedAccessanchovyfish ballfriedmarinationshelf lifeArticle262162168Q2WOS:000337914500006Q2