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¹ Karadeniz Technical University, Faculty of Marine Science, 61530, Çamburnu, Trabzon, Turkey Viewed : 4369 - Downloaded : 7107 In this study three types of fried fish balls from whiting (Merlangius merlangus euxinus, Nordmann, 1840) were assessed for sensory and chemical quality changes over a period of 15 days of refrigerated storage at 4ºC. The total volatile basic nitrogen (TVB-N) content, thiobarbituric acid (TBA) and trimethylamine (TMA) values increased significantly (p<0.01), while sensory attributes decreased during storage. TVB-N and TBA results for products remained under the limit for edibility. However, the TMA values of fried fish balls made from both plain mince and surimi reached the upper acceptability limit on the 10^th day of storage. Sensory values showed that fish balls from plain mince had the shortest shelf life of 9 days, while the products originating from pre-cooked mince showed the longest shelf life, 11 days. Use of different types of mince in the fish balls had a significant effect on the quality of the products during the storage period (p<0.05). Keywords : whiting, fish balls, TMA, TVB-N, TBA, sensory, fish mince, shelf life