Abstract
The present study was aimed to evaluate shelf life of Pike Barbell (Luciobarbus esocinus Heckel, 1843) experimental samples of fish finger, that ordinarily packed and stored at 4±1°C. Together with the control group, three experimental groups fish finger were obtained with the addition of the goji berry extract into this content by 1% and 2%. According to the findings obtained in this study, it was concluded that fish fingers with goji berry addition had a positive effect on chemical, microbiological and sensory qualities and this study could also establish a basis for many scientific studies with the application of herbal extracts used in experimental samples on various fish products in more different concentration.
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