Effect of Microbial Transglutaminase Addition on Reconstructed Frozen Rainbow Trout (Oncorhynchus mykiss) Meatballs’ Quality
Yazarlar (5)
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Bayram KÖSTEKLİ Sinop Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Journal of the Hellenic Veterinary Medical Society (Q4) | ||
| Dergi ISSN | 1792-2720 Dergi Bilgileri (2024) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2024 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 18-01-2024 |
| Cilt / Sayı / Sayfa | 74 / 4 / 6427–6440 | DOI | 10.12681/jhvms.30845 |
| Makale Linki | https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/30845 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| 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°C. 210 days were spent testing the trout meatballs’ chemical (TVB-N, TBARs), physical (pH, water activity, color, texture, and cooking loss), microbiological (TMAB, TPAB, TYM, TCB, TAB, E. coli, and S'. aureus), and sensory qualities. 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. |
| Anahtar Kelimeler |
| enzyme | MTGase | quality | shelf-life | trout ball |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 5 |
| Scopus | 6 |
| Google Scholar | 5 |