Abstract
Bu calismada; karabalik (Capoeta trutta, Heckel, 1843) ve saribaligin (Capoeta umbla, Heckel, 1843) kofte olarak degerlendirilmesi ve kalite kriterleri uzerine farkli sicakliklarin (4±2°C ve -12±2°C) etkisi arastirilmistir. Muhafaza suresince balik koftelerinin kalitesi duyusal ve kimyasal (rutubet, TVB-N, TBA ve pH) analizlerle degerlendirilmistir. Yapilan analizlere gore, 4±2 C°’de muhafaza edilen koftelerin 20 gun ve -12±2 C°’de muhafaza edilen koftelerin ise 4 ay tuketim ozelligini korudugu belirlenmistir. Farkli iki balik turunden ayni formulasyonla olusturulan ve iki farkli sicaklikta depolanan kofte gruplari arasinda muhafaza suresine bagli olarak bir fark bulunmamistir (p˂0.05)
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