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

Year 2023, , 41 - 49, 30.04.2023

Can Okan Altan , Demet Kocatepe , Mehmet Sedat İpar , Bengünur Çorapçı , Bayram Köstekli , Hülya Turan

https://doi.org/10.55507/gopzfd.1219841

Cited By: 1

Abstract

: In this research, fish balls were produced from Atlantic salmon (Salmo salar Linnaeus, 1758) with the addition of MTGase (0.60%), 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<0.05), the energy content of group A was higher than group B (p<0.05). The pH values of groups A and B were determined as 7.40 and 7.32, respectively (p<0.05). It was also revealed that the brightness (L*) value increased with the use of MTGase. MTGase activation of short-term and low temperature combination (3 hours at 4±1ºC) did not show any difference in terms of TPA parameters. In terms of appearance and general acceptability parameters, the scores of group B found higher than group A. In addition to that, odor, texture, spice, onion, and garlic taste variables of group B found more acceptable.

Keywords

Atlantic salmon, catering, meatballs, microbial transglutaminase (MTGase), color, sensorial analysis

Thanks

We would like to thank Kızılırmak Su Ürünleri San. ve Tic. Ltd. Şti. and Samsun and Sinop Provinces Aquaculture Producers Association.

Atlantik Somonu (Salmo salar Linnaeus, 1758) Köftelerinin Fiziksel, Duyusal ve Besinsel Özellikleri Üzerine Mikrobiyal Transglutaminaz (MTGaz) Enziminin Etkisi

Abstract

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<0.05), A grubunun enerji içeriği ise B grubuna oranla daha yüksek belirlenmiştir (p<0.05). A ve B gruplarının pH değerleri sırasıyla 7.40 ve 7.32 olarak tespit edilmiştir (p<0.05). Araştırmada, parlaklık (L*) değerinin MTGaz kullanımı ile arttığı da ortaya koyulmuştur. TPA sonuçlarına göre; MTGaz ilavesi sonrasında pişirme öncesi düşük sıcaklıkta kısa süreli (4±1ºC’de 3 saat) aktivasyon işleminin Atlantik somon köftesinin tekstüründe önemli değişikliklere neden olmadığı belirlenmiştir. Görünüş ve genel duyusal değerlendirme parametreleri bakımından B grubu daha yüksek puanlanmıştır. Ayrıca koku, tekstür, baharat, soğan ve sarımsak aroma değişkenlik parametreleri B grubunda daha beğenilir bulunmuştur.

Keywords

Atlantik somonu, catering, köfte, mikrobiyal transglutaminaz (MTGaz), renk, duyusal analiz

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