The Effect of Microbial Transglutaminase (MTGase) Enzyme on Physical, Sensory and Nutritional Properties of Atlantic Salmon (Salmo salar Linnaeus, 1758) Meatballs

In this research, fish balls were produced with the addition of MTGase (0.60%) from Atlantic salmon (Salmo salar Linnaeus, 1758), 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....

Full description

Saved in:
Bibliographic Details
Published inJournal of Agricultural Faculty of Gaziosmanpasa University
Main Authors ALTAN, Can Okan, KOCATEPE, Demet, İPAR, Mehmet Sedat, ÇORAPÇI, Bengünur, KÖSTEKLİ, Bayram, TURAN, Hülya
Format Journal Article
LanguageEnglish
Published 13.04.2023
Online AccessGet full text

Cover

More Information
Summary:In this research, fish balls were produced with the addition of MTGase (0.60%) from Atlantic salmon (Salmo salar Linnaeus, 1758), 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 Bu çalışmada, ülkemizde ve özellikle dünya genelinde catering firmaları, oteller, restoranlar ve diğer hazır yiyecek işletmelerinin su ürünleri menülerinde yer alan Atlantik somonundan (Salmo salar Linnaeus, 1758), MTGaz ilavesi (%0.60) ile balık köftesi üretimi gerçekleştirilmiştir. Zamanın ve hijyenin oldukça önemli olduğu bu tür işletmeler için gıda güvenliğini riske atmamak adına kısa süre ve düşük sıcaklığın (4±1ºC; 3 saat) kombine etkisinin MTGaz enzimi aktivasyonu için yeterliliğinin/uygulanabilirliğinin araştırılması amacıyla balık köftelerinde besinsel, fiziksel ve duyusal analizler gerçekleştirilmiştir. Üretim ve aktivasyon süreçlerinin ardından köfteler fırında 180 ºC’de 20 dakika pişirilmiştir. MTGaz ilaveli grubun (B) ham protein ve nem içeriği kontrol (A) grubundan yüksek tespit edilirken (p
ISSN:1300-2910
DOI:10.55507/gopzfd.1219841