Abstract: Raw meatball is a traditional food in Turkey which is produced by mixing and kneading of various ingredients. There isn`t any thermal inactivation process during the production. Because of high initial microbial load and absence of a pasteurization process and because of its raw consumption, raw meatball has high risk of microbial infection. In this study, it is aimed to detect the shelf-life of trout (Oncorhynchus mykiss) raw meatball that was packed under 3 different conditions; Control Group, MAP1 (GroupA) and MAP2 (GroupB). Sensory, pH and microbiological analyses were done during the study. According to the results, it has been determined that the Control (%100 air) samples saved their freshness until 5th day, the MAP1 (5% O2+ 35% CO2+ 60% N2) and the MAP2 (5% O2+ 25% CO2+ 70% N2) groups saved their freshness until 9th. These two groups showed no difference between themselves about storage.