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Some microbial and chemical changes of fish ball Tench (Tinca tinca L., 1758)during conservation in the fridge conditions  [2008]

Çapkın, K., Kocatepe Univ., Faculty of Engineering, Afyonkarahisar (Turkey). Div. of Food Engineering; Kocatepe Univ., Graduate School of Natural and Applied Sciences, Afyonkarahisar (Turkey) [Corporate Author]

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In this study, were determined on nutritional characteristic and property of made fish ball of tench. As material, tench ball were obtained from local processing firms. The chemicâl compositions and sensual analysis of obtained fish balls were made. in addition, On the lst, 4th, 7th,and 10th days tiobarbutiric acid (TBA), total volatile basic nitrogen, (TVBN) and pH parameters and total mesophilic aerobic bacteria (MAB), total psycrophilic bacteria (TPA), coliform and yeast-mould counting were made.