Kekik, Biberiye ve Fesleğen Ekstraktlarının -18oC'de Depolanan Uskumru Köftelerinin Kimyasal, Duyusal ve Mikrobiyolojik Kalitesine Etkisi

The effect of adding 0.05% natural herb extracts obtained from rosemary (Rosmarinus officinalis), thyme (Thymbra spicata), and basil (Ocimum basilicum L.) on mackerel balls during 10 months frozen storage (-18oC) were investigated concerning sensory (raw cooked), biochemical (PV- peroxide value, FFA- free fatty acids, TVB-N -total volatile basic nitrogen, TBA- thiobarbituric acid pH) microbiological analyses (TVC- total viable count). results indicated that the phenolic compounds plant determined as 38.13 mg GAE/g, 81.85 21.08 GAE/g for thyme, rosemary, basil, respectively. shelf life raw fish was found eight control groups ten groups. extract gave fishball an intense taste odor a bitter taste. TVB-N, TBA, FFA, PV, pH values remained lower than acceptability limits period in all extracts, especially effective inhibiting bacterial growth parameters. Therefore, it concluded could be added to products antioxidant prolong fish.