Suppression of the formation of biogenic amines in mackerel mince by microbial transglutaminase

YERLİKAYA KEBAPÇIOĞLU P., GÖKOĞLU N., Ucak I., YATMAZ H. A., Benjakul S.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.95, sa.11, ss.2215-2221, 2015 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 95 Sayı: 11
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1002/jsfa.6937
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2215-2221
  • Anahtar Kelimeler: microbial transglutaminase, biogenic amines, mackerel, histamine, FISH, SURIMI, HISTAMINE, GELATION, QUALITY, SQUID
  • Akdeniz Üniversitesi Adresli: Evet

Özet

BACKGROUNDMicrobial transglutaminase (MTGase) is an enzyme utilized in the food industry in many areas. In this study, the suppression effect of MTGase at various levels (0, 2, 5, 10gkg(-1)) on the formation of biogenic amines in mackerel was determined during refrigerated storage of 8 days.