Abstract: The effect of garlic extract treatment at doses of 0, 100, 150 mg/kg and 200 mg/kg on the quality of vegetable-fish balls during cold storage was examined by measuring sensory characteristics such as sensory score, texture and whiteness, total viable count (TVC), and physiochemical parameters such as pH, total volatile basic nitrogen (TVB-N) and thiobartituric acid (TBA) over a period of every 5 days. The results indicated that the treatment group revealed a significantly preservative effect in comparison with the control group; the best preservative effect was obtained at a dose of 200 mg/kg, resulting in an extension of shelf life by 7－8 days. According to the differences in TVC, pH, TBA and TVB-N between both groups, garlic extract exhibited an obvious inhibitory effect on bacterial growth and slowed down the oxidative deterioration of protein and fat, thus extending the shelf life of fish balls.

Key words: garlic extract, fish balls, quality, shelf-life