Corapci, B.Altan, C. O.Kostekli, B.Kocatepe, D.Turan, H.2025-03-232025-03-2320231792-2720https://doi.org/10.12681/jhvms.30845https://hdl.handle.net/11486/5123In 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.eninfo:eu-repo/semantics/openAccessMTGasetrout ballenzymequalityshelf-lifeArticle74410.12681/jhvms.308452-s2.0-85188149556Q4WOS:001147547500011Q4