The Effect of Microbial Transglutaminase (MTGase) Enzyme on Physical, Sensorial and Nutritional Properties of Atlantic Salmon (Salmo salar Linnaeus, 1758) Meatballs
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Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
: In this research, fish balls were produced from Atlantic salmon (Salmo salar Linnaeus, 1758) with the addition of MTGase (0.60%), which is included in the seafood menus of catering companies, hotels, restaurants, and other ready-made food establishments in our country and especially around the world. In order not to risk food safety for such businesses where time and hygiene are very important, nutritional, physical, and sensory analyzes were carried out in fish balls to investigate the adequacy/applicability of the combined effect of short time and low temperature (4±1ºC; 3 hours) for MTGase enzyme activation. After the production and activation processes, the meatballs were baked in the oven at 180 ºC for 20 minutes. While the crude protein and moisture content of MTGase added group (B) was higher than the control (A) group (p<0.05), the energy content of group A was higher than group B (p<0.05). The pH values of groups A and B were determined as 7.40 and 7.32, respectively (p<0.05). It was also revealed that the brightness (L*) value increased with the use of MTGase. MTGase activation of short-term and low temperature combination (3 hours at 4±1ºC) did not show any difference in terms of TPA parameters. In terms of appearance and general acceptability parameters, the scores of group B found higher than group A. In addition to that, odor, texture, spice, onion, and garlic taste variables of group B found more acceptable.
Açıklama
Anahtar Kelimeler
Balıkçılık, Gıda Bilimi ve Teknolojisi
Kaynak
Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
40
Sayı
1
