The quality alterations of rainbow trout mince treated with transglutaminase

Basit Öğe Kaydı
dc.authoridYerlikaya, Pinar/0000-0002-4001-5245
dc.authoridYatmaz, Hanife Aydan/0000-0002-4357-6486
dc.authoridUCAK, Ilknur/0000-0002-9701-0824
dc.contributor.authorYerlikaya, Pinar
dc.contributor.authorYatmaz, Hanife Aydan
dc.contributor.authorGokoglu, Nalan
dc.contributor.authorUcak, Ilknur
dc.date.accessioned2024-11-07T13:25:28Z
dc.date.available2024-11-07T13:25:28Z
dc.date.issued2017
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe use of protein restructuring enzyme transglutaminase (TGase) for extending the shelf-life of rainbow trout mince was determined during refrigerated storage. TGase added into the fish mince in the proportions of 0.0%, 0.2%, 0.5% and 1.0% and the quality alterations were evaluated in terms of chemical, microbiological and sensory parameters. The scores of TVB-N and TIVIA-N, fish spoilage indicators, of the fish mince treated with TGase had lower levels than control samples. It was recorded that the progress in total free amino acids was suppressed with the addition of TGase. The increase in enzyme concentration met successful results in hindering the growth of total psychrophilic bacteria and coliform bacteria. The best results were obtained with the addition of TGase in the concentration of 1.0%. Overall, utilization of TGase can be a useful tool for seafood processing technology to achieve products with extended shelf life. (C) 2017 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipTUBITAK-TOVAG [1120877]; Scientific Research Projects Administration Unit of Akdeniz University
dc.description.sponsorshipTUBITAK-TOVAG (Project No. 1120877) and the Scientific Research Projects Administration Unit of Akdeniz University supported this research. The authors wish to thank Ajinomoto Foods for their help in providing transglutaminase enzyme.
dc.identifier.doi10.1016/j.lwt.2017.06.034
dc.identifier.endpage820
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85021663978
dc.identifier.scopusqualityQ1
dc.identifier.startpage815
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2017.06.034
dc.identifier.urihttps://hdl.handle.net/11480/14735
dc.identifier.volume84
dc.identifier.wosWOS:000407534700103
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectTransglutaminase
dc.subjectRainbow trout
dc.subjectShelf life
dc.subjectCold storage
dc.titleThe quality alterations of rainbow trout mince treated with transglutaminase
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu