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, vol.95, no.11, pp.2215-2221, 2015 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 95 Issue: 11
  • Publication Date: 2015
  • Doi Number: 10.1002/jsfa.6937
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2215-2221
  • Keywords: microbial transglutaminase, biogenic amines, mackerel, histamine, FISH, SURIMI, HISTAMINE, GELATION, QUALITY, SQUID
  • Akdeniz University Affiliated: Yes

Abstract

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.