The quality alterations of rainbow trout mince treated with transglutaminase

Yerlikaya P., YATMAZ H. A., GÖKOĞLU N., Ucak I.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.84, ss.815-820, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 84
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.lwt.2017.06.034
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.815-820
  • Anahtar Kelimeler: Transglutaminase, Rainbow trout, Shelf life, Cold storage, MICROBIAL TRANSGLUTAMINASE, CROSS-LINKING, STORAGE, GLUTEN, FILMS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The use of protein restructuring enzyme transglutaminase (TGase) for extending the shelf-life of rainbow trout mince was determined during refrigerated storage. TGase added into the fish mince in the proportions of 0.0%, 0.2%, 0.5% and 1.0% and the quality alterations were evaluated in terms of chemical, microbiological and sensory parameters. The scores of TVB-N and TIVIA-N, fish spoilage indicators, of the fish mince treated with TGase had lower levels than control samples. It was recorded that the progress in total free amino acids was suppressed with the addition of TGase. The increase in enzyme concentration met successful results in hindering the growth of total psychrophilic bacteria and coliform bacteria. The best results were obtained with the addition of TGase in the concentration of 1.0%. Overall, utilization of TGase can be a useful tool for seafood processing technology to achieve products with extended shelf life. (C) 2017 Elsevier Ltd. All rights reserved.