Abstract: The aerobic bacterial count, lipid oxidizes value (TBA value) and spoilage value (TVB-N value) of fish ball atdifferent storage temperature were studied. The kinetics models of bacterial count, lipid oxidation and spoilage withrespect to storage time and temperature were developed, so as to predicate and control the quality of fish ball duringstorage. Results indicated that the bacterial count, TBA value and TVB-N value increased with storage time and storagetemperature. The changes of bacterial count, TBA value and TVB-N value with time and temperature showed precisionof the first order chemical reaction model and Arrhenius equation.

Key words: Fish ball , Storage , Mathematics model , Kinetics