Abstract:

In this study, effects of different plant-based flours and frozen storage on some properties of fishmeatballs were evaluated. Some physical, chemical, and sensorial properties of raw and fried meatballswere determined. The lowest pH value was in raw sample with pepper seed flour, and the thiobarbituricacid values were low in sample with control, wheat, barley, oat, and pepper seed flours. Oat decreasedmoisture, 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 highlevels of b values. Thiobarbutiric acid and total volatile basic nitrogen values increased, whereas yieldand moisture, appearance and odour scores of samples decreased during storage. However, they hadacceptable levels. As the results, it was seen that wheat and pepper seed flours could be used incomparison with the other seed flours to enhance the quality of fish meatballs

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