摘要：In this study, effect s of different plant-based flours and frozen storage on some properties of fish meatballs were evaluated. Some physical, chemical, and sensorial properties of raw and fried meatballs were determined. The lowest pH value was in raw sample with pepper seed flour, and the thiobarbituric acid values were low in sample with control, wheat, barley, oat, and pepper seed flours. Oat decreased moisture, whereas wheat, barley, and rye decreased more the oil content of fried meatballs. Wheat, rye, and seed flours increased a values of fried samples. Control, wheat, oat, and seed flours had high levels of b values. Thiobarbutiric acid and total volatile basic nitrogen values increased, whereas yield and moisture, appearance and odour scores of samples decreased during storage. However, they had acceptable levels. As the results, it was seen that wheat and pepper seed flours could be use d in comparison with the other seed flours to enhance the quality of fish meatballs.
关键词：Fish meatball; vegetable-based flour; frozen storage; deep frying; quality
