Nutritional Value of Smoke Flavored Marinades From Turkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled Storage

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dc.contributor.authorTuran, Hulya
dc.contributor.authorCorapci, Bengunur
dc.contributor.authorKocatepe, Demet
dc.contributor.authorAltan, Can Okan
dc.contributor.authorKostekli, Bayram
dc.contributor.authorKoklu, Rukiye
dc.date.accessioned2026-04-25T14:19:44Z
dc.date.available2026-04-25T14:19:44Z
dc.date.issued2025
dc.departmentSinop Üniversitesi
dc.description.abstractIn this study, marinade was obtained by restructuring with microbial transglutaminase enzyme (MTGase) the remaining trimmed meat from fillet residues and fillet of 1 kg and above Turkish salmon (Oncorhynchus mykiss) reared in net cages in the Black Sea. Marinades (M group: Plain marinade made from fillets, EM group: Marinade obtained by restructuring the trimmed meat with enzymes; MS group: Liquid smoke flavored marinade made from fillets; EMS group: Liquid smoke flavored marinade obtained by restructuring the trimmed meat with enzymes) were stored in a refrigerator at 4 degrees C +/- 2 degrees C for 165 days. The proximate composition, fatty acid composition, and amino acid composition of fresh Turkish salmon meat and marinades were investigated. All the groups of marinade, lower moisture and higher protein, fat, ash, and carbohydrate content were determined on the first day of storage when compared with raw salmon meat. The protein content of marinades obtained from fillets (M, MS) was higher than marinades obtained from trimmed meats reconstituted with MTGase enzyme (EM, EMS) on both the first day and the 165th day of storage, while the fat content was lower (p > 0.05). The fatty acid profile of raw salmon consists of 30.47% saturated fatty acids, 33.12% monounsaturated fatty acids (MUFA), and 36.37% polyunsaturated fatty acids. Glutamic acid and lysine, which were the most abundant amino acids in raw salmon in marinated products obtained from fillets (M and MS groups), were higher than in marinated products obtained by enzyme restructuring (EM, EMS) (p < 0.05). The liquid smoke flavored marinade obtained from fillet, which stands out with its high protein and low-fat ratio, ideal EAA/NEAA and omega3/omega6 values, was determined to be the best group (liquid smoke flavored group obtained from fillet).
dc.description.sponsorshipSinop University Scientific Research Coordination Unit [SUF-1901-21-009]
dc.description.sponsorshipThis work was supported by the Sinop University Scientific Research Coordination Unit, Project Number (SUF-1901-21-009).
dc.identifier.doi10.1002/fsn3.70444
dc.identifier.issn2048-7177
dc.identifier.issue6
dc.identifier.orcid0000-0002-9234-1907
dc.identifier.orcid0000-0003-4279-6257
dc.identifier.orcid0000-0001-6146-5125
dc.identifier.orcid0000-0002-2944-1032
dc.identifier.orcid0000-0001-8815-3172
dc.identifier.pmid40529521
dc.identifier.scopus2-s2.0-105008446061
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1002/fsn3.70444
dc.identifier.urihttps://hdl.handle.net/11486/8134
dc.identifier.volume13
dc.identifier.wosWOS:001517209500027
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260420
dc.subjectliquid smoking
dc.subjectmarinade
dc.subjectMTGase
dc.subjectnutrients
dc.subjectrainbow trout
dc.subjectTurkish salmon
dc.titleNutritional Value of Smoke Flavored Marinades From Turkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled Storage
dc.typeArticle

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