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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dc.contributor.authorAltan, Can Okan
dc.contributor.authorKocatepe, Demet
dc.contributor.authorIpar, Mehmet Sedat
dc.contributor.authorCorapci, Bengunur
dc.contributor.authorKöstekli, Bayram
dc.contributor.authorTuran, Hülya
dc.date.accessioned2025-03-23T19:08:40Z
dc.date.available2025-03-23T19:08:40Z
dc.date.issued2023
dc.departmentSinop Üniversitesi
dc.description.abstract: 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.
dc.identifier.doi10.55507/gopzfd.1219841
dc.identifier.endpage49
dc.identifier.issn1300-2910
dc.identifier.issn2147-8848
dc.identifier.issue1
dc.identifier.startpage41
dc.identifier.trdizinid1176485
dc.identifier.urihttps://doi.org/10.55507/gopzfd.1219841
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1176485
dc.identifier.urihttps://hdl.handle.net/11486/3173
dc.identifier.volume40
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofGaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR_20250323
dc.subjectBalıkçılık
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleThe Effect of Microbial Transglutaminase (MTGase) Enzyme on Physical, Sensorial and Nutritional Properties of Atlantic Salmon (Salmo salar Linnaeus, 1758) Meatballs
dc.typeArticle

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