Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs' quality
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Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hellenic Veterinary Medical Soc
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, MTGase was added to rainbow trout meatballs in two groups (A and B) at two distinct concentrations (0.5%, 0.8%) in comparison to the control group without enzyme. The samples were stored at-18 +/- 1 degrees C. 210 days were spent testing the trout meatballs' chemical (TVB-N, TBARs), physical (pH, water activity, color, tex-ture, and cooking loss), microbiological (TMAB, TPAB, TYM, TCB, TAB, E. coli, and S. aureus), and sensory quali-ties. During frozen storage, the TVB-N and TBARs readings stayed within the permissible range. The control group's pH and cooking loss values were different from those of Groups A and B. In general, the water activity values stayed constant. MTGase was added, and this had an impact on the L* and a* values. The fish meatballs' sensory qualities and texture characteristics also improved. Except for the TCB values, none of the groups' limit values were surpassed during the frozen storage.
Açıklama
Anahtar Kelimeler
MTGase, trout ball, enzyme, quality, shelf-life
Kaynak
Journal of the Hellenic Veterinary Medical Society
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
74
Sayı
4
