Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs' quality

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dc.authoridKOSTEKLI, BAYRAM/0000-0003-4279-6257
dc.authoridCorapci, Bengunur/0000-0002-1005-5406
dc.authoridALTAN, Can Okan/0000-0001-8815-3172
dc.authoridDEMET, KOCATEPE/0000-0002-9234-1907
dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.contributor.authorCorapci, B.
dc.contributor.authorAltan, C. O.
dc.contributor.authorKostekli, B.
dc.contributor.authorKocatepe, D.
dc.contributor.authorTuran, H.
dc.date.accessioned2025-03-23T19:30:37Z
dc.date.available2025-03-23T19:30:37Z
dc.date.issued2023
dc.departmentSinop Üniversitesi
dc.description.abstractIn 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.
dc.identifier.doi10.12681/jhvms.30845
dc.identifier.issn1792-2720
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85188149556
dc.identifier.scopusqualityQ4
dc.identifier.urihttps://doi.org/10.12681/jhvms.30845
dc.identifier.urihttps://hdl.handle.net/11486/5123
dc.identifier.volume74
dc.identifier.wosWOS:001147547500011
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherHellenic Veterinary Medical Soc
dc.relation.ispartofJournal of the Hellenic Veterinary Medical Society
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectMTGase
dc.subjecttrout ball
dc.subjectenzyme
dc.subjectquality
dc.subjectshelf-life
dc.titleEffect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs' quality
dc.typeArticle

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