The microbiological and sensory quality of fish (Cyprinus carpio) meatballs prepared with different essential oils; [La calidad microbiológica y sensorial de las albóndigas de pescado (Cyprinus carpio) elaboradas con diferentes aceites esenciales]

In this study, the shelf life of fish meatballs made from common carp (Cyprinus carpio) and flavoured with lemon, ginger and mint essential oils was investigated under refrigeration conditions (4 ± 1 °C). In the study, fish mince obtained from common carp was mixed with breadcrumbs, cumin, salt, black pepper, allspice, garlic powder, sweet paprika and sunflower oil to form the experimental control group, whilst the remaining fish mince was mixed with essential oils to form four different groups. The fish meatballs were stored under refrigeration conditions, and microbiological and sensory analyses were conducted on the analysis days. As a result of these analyses, the shelf life of the fish meatballs was determined to be 20 days. Microbiologically, the limit value (6 log CFU/g) for total mesophilic aerobic bacteria was exceeded in Group control patty samples on the 10th day of storage, in Group ginger and mint patty samples on the 15th day, and in Group lemon patty samples on the 20th day. The evaluation of sensory analyses also revealed that the group of fish cake samples receiving the highest sensory approval was the group to which lemon essential oil had been added. It was concluded that offering fish-based meatballs created by adding essential oils which are natural additives in a variety of flavours would broaden the product range, further encourage consumption, and contribute to the shelf life of the resulting products.