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In the present study, microbiological, chemical and sensory qualities of fish balls prepared from Alburnus mossulensis mince as air and vacuum packed (Group AP and Group VP, respectively) were determined during frozen storage at -18 oC for 180 days. All samples total viable counts (TVC), the total volatile basic nitrogen (TVB-N) content, free fatty acid analysis (FFA), thiobarbituric acid (TBA) values increased significantly (p<0.05), while sensory attributes decreased during storage. It was determined that the amounts of TVB-N and TBA during storage period in fish meatball samples did not exceed the consumption limit value. At the beginning of storage, fish balls samples were more appreciated sensory point of view, but the level of appreciation was gradually decreased later. Use of vacuum packaging in the fish balls had a significant effect on the quality of the products during the storage period (p<0.05). In conclusion, according to the results of chemical and sensory analysis, it was found fish meatballs samples stored at -18 oC protected their consumable quality up to 6 months. Keywords: Alburnus mossulensis, balls, quality properites, shelf life

Quality changes of fish balls prepared from of mosul bleak (Alburnus mossulensis) stored at -18 ºC under air or vacuum