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

Year 2023, Volume: 40 Issue: 1, 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

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.

References

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  • Brookfield Inc. (2018). Brookfield CT3 texture analyzer operating instructions (Manual no: M08 372-F1116) [Brochure]. https://www.brookfieldengineering.com/- /media/ametekbrookfield/manuals/texture/ct3%20manual%20m08-372- f1116.pdf?la=enp64
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  • Cavenaghi-Altemio, A. D., Hashinokuti, A. Á., Albuquerque, D. M., & Fonseca, G. G. (2018). Transglutaminase addition increases quality and acceptation of sausages obtained from mechanically separated meat of hybrid sorubins. Emirates Journal of Food and Agriculture, 30(11), 952–958. https://doi.org/10.9755/ejfa.2018.v30.i11.1860
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  • Karayannakidis P. D., Zotos, A., Petridis, D., & Taylor, K. D. A. (2008). The effect of washing, microbial transglutaminase, salts and starch addition on the functional properties of sardine (Sardina pilchardus) kamaboko gels. Food Science and Technology International, 14, 167–177. https://doi.org/10.1177/1082013208092816
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  • Kılınççeker, O. (2014). Ada çayı ve ısırgan otu ekstraktlarının balık köfte kaplamalarında kullanımı. Adıyaman Üniversitesi Fen Bilimleri Dergisi, 4(2), 47–56.
  • Kocatepe, D., Turan, H., Altan, C. O., Keskin, I., Ceylan, A. (2016). Effect of modified atmosphere packaging on the shelf life of rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince. Food Science and Technology International, 22(4), 343–352. https://doi.org/10.1177/1082013215601771
  • Kocatepe, D., Turan, H., Köstekli, B., Altan, C. O., & Çorapcı, B. (2022). Preliminary investigation of the nutritional composition of two commercial fish species: Rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar). Journal of the Hellenic Veterinary Medical Society, 73(4), 4817–4826. https://doi.org/10.12681/jhvms.27821
  • Mattje, L. G. B., Tormen, L., Bombardelli, M. C. M., Corazza, M. L., & Bainy, E. M. (2019). Ginger essential oil and supercritical extract as natural antioxidants in tilapia fish burger. Journal of Food Processing and Preservation, 43(5), e13942. https://doi.org/10.1111/jfpp.13942
  • Motoki M, & Seguro, K. (1998). Transglutaminase and its use for food processing. Food Science and Technology, (9), 204–210. https://doi.org/10.1016/S0924-2244(98)00038-7
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Atlantik Somonu (Salmo salar Linnaeus, 1758) Köftelerinin Fiziksel, Duyusal ve Besinsel Özellikleri Üzerine Mikrobiyal Transglutaminaz (MTGaz) Enziminin Etkisi

Year 2023, Volume: 40 Issue: 1, 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

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

References

  • Altan, C.O. (2020). Modifiye atmosfer ile paketlenen alabalık (Oncorhynchus mykiss Walbaum, 1792) köftesinde mikrobiyal transglutaminaz enziminin ürün kalitesi üzerine etkisi ve endüstriyel kullanım olanaklarının araştırılması (Publication No. 660452) [Doctoral dissertation, Sinop University] Council of Higher Education of Turkiye (YÖK), National Thesis Center. https://tez.yok.gov.tr/UlusalTezMerkezi/TezGoster?key=9MiDp3x86xrwjpi5-14w-Q-2ktT1GdFg1sZ6BaO5zdAjFQcfoBxneKPOP4oQg2LR
  • Başaran, P., Başaran-Akgül, N., & Rasco B. A. (2010). Dielectric properties of chicken and fish muscle treated with microbial transglutaminase. Food Chemistry, 120(2), 361–370. https://doi.org/10.1016/j.foodchem.2009.09.050
  • Brookfield Inc. (2018). Brookfield CT3 texture analyzer operating instructions (Manual no: M08 372-F1116) [Brochure]. https://www.brookfieldengineering.com/- /media/ametekbrookfield/manuals/texture/ct3%20manual%20m08-372- f1116.pdf?la=enp64
  • Can, Ö. P. (2012). Eugenol katkılı aynalı sazan balığı köftelerinin raf ömrünün belirlenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 16(1), 6–12. Retrieved from https://dergipark.org.tr/en/pub/sdufenbed/issue/20797/222116
  • Cardoso, C., Mendes, R., Vaz-Pires, P., & Nunes, M. L. (2011). Production of high-quality gels from sea bass: Effect of MTGase and dietary fibre. LWT-Food Science and Technology, 44(5), 1282–1290. https://doi.org/10.1016/j.lwt.2010.12.024
  • Cavenaghi-Altemio, A. D., Hashinokuti, A. Á., Albuquerque, D. M., & Fonseca, G. G. (2018). Transglutaminase addition increases quality and acceptation of sausages obtained from mechanically separated meat of hybrid sorubins. Emirates Journal of Food and Agriculture, 30(11), 952–958. https://doi.org/10.9755/ejfa.2018.v30.i11.1860
  • Commission International de L'Eclairage (CIE). (1976). Colorimetry (Vol. 15). Vienna: Bureau Central de la CIE.
  • Curran, C. A., De B. Crammond V., & Nicoladies, L. (1981). Spoilage of fish from Hong Kong at different storage temperatures. Tropical Science, 23(2), 129–145.
  • Duun, A. S., & Rustad, T. (2008). "Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at - 1.4 and - 3.6 ⁰C." Food Chemistry, 106(1), 122–131. https://doi.org/10.1016/j.foodchem.2007.05.051
  • Ehsani, A., Hashemi, M., Afshari, A., Aminzare, M., Raeisi, M., & Zeinali, T. (2020). Effect of different types of active biodegradable films containing lactoperoxidase system or sage essential oil on the shelf life of fish burger during refrigerated storage. LWT-Food Science and Technology, 117, 108633. https://doi.org/10.1016/j.lwt.2019.108633
  • Falch, E., Overrien, I., Solberg, C., & Slizyte, R. (2010). Composition and calories. In L. M. L. Nollet, F. Toldrá (Eds.), Handbook of seafood and seafood product analysis (pp. 257–288). CRC Press.
  • Food and Agriculture Organization (FAO). (2020). The state of food security and nutrition in the world. Food and Agriculture Organization of the United Nations. https://www.fao.org/3/ca9692en/online/ca9692en.html
  • Gaspar, A. L., & Goes-Favoni, S. P. (2015). Action of microbial transglutaminase (MTGase) in the modification of food proteins: a review. Food Chemistry, 171, 315–322. https://doi.org/10.1016/j.foodchem.2014.09.019
  • Gómez-Guillén, M. C., Montero, P., Solas, M. T., & Pérez-Mateos, M. (2005). Effect of chitosan and microbial transglutaminase on the gel forming ability of horse mackerel (Trachurus spp.) muscle under high pressure. Food Research International, 38(1), 103–110. https://doi.org/10.1016/j.foodres.2004.09.004
  • Gökoğlu, N. (1994). "Balık köftesinin soğukta depolanması." Gıda, 19(3), 217–220.
  • Horwitz, W., Kamps, L. V. R., & Boyer, K. W. (1980) Quality Assurance in the Analysis of Foods for Trace Constituents, Journal of Association of Official Analytical Chemists, 63(6) 1344–1354. https://doi.org/10.1093/jaoac/63.6.1344
  • Kaba, N., Özer, Ö., & Çorapcı, B. (2012). Dumanlanmış zargana (Belone belone euxini Günther, 1866) köftelerinin bazı kalite parametrelerinin belirlenmesi. Journal of FisheriesSciences.com, 6(4), 357–367. https://doi.org/10.3153/jfscom.akdeniz009
  • Karayannakidis P. D., Zotos, A., Petridis, D., & Taylor, K. D. A. (2008). The effect of washing, microbial transglutaminase, salts and starch addition on the functional properties of sardine (Sardina pilchardus) kamaboko gels. Food Science and Technology International, 14, 167–177. https://doi.org/10.1177/1082013208092816
  • Karina, S., & Setiadi, S. (2020). Influence of transglutaminase enzyme incorporated into protein based edible coating for preservation of spanish mackerel fish (Scomberomorus commersoni). In IOP Conference Series: Materials Science and Engineering, 722, 012081. https://doi.org/10.1088/1757-899X/722/1/012081
  • Keser, E., İzci, L. (2020). Gökkuşağı alabalığı (Oncorhynchus mykiss)’ndan elde edilen balık köftelerinde biberiye ve defne uçucu yağlarının mikrobiyolojik ve duyusal kaliteye etkisi." Acta Aquatica Turcica, 16(1), 13–21. https://doi.org/10.22392/actaquatr.562381
  • Kılınççeker, O., Karahan, O. M. (2019). Tef (eragrostic tef) tohumu ununun balık köfte üretiminde kullanım olanakları. Adyutayam Dergisi, 7(2), 27–35.
  • Kılınççeker, O. (2014). Ada çayı ve ısırgan otu ekstraktlarının balık köfte kaplamalarında kullanımı. Adıyaman Üniversitesi Fen Bilimleri Dergisi, 4(2), 47–56.
  • Kocatepe, D., Turan, H., Altan, C. O., Keskin, I., Ceylan, A. (2016). Effect of modified atmosphere packaging on the shelf life of rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince. Food Science and Technology International, 22(4), 343–352. https://doi.org/10.1177/1082013215601771
  • Kocatepe, D., Turan, H., Köstekli, B., Altan, C. O., & Çorapcı, B. (2022). Preliminary investigation of the nutritional composition of two commercial fish species: Rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar). Journal of the Hellenic Veterinary Medical Society, 73(4), 4817–4826. https://doi.org/10.12681/jhvms.27821
  • Mattje, L. G. B., Tormen, L., Bombardelli, M. C. M., Corazza, M. L., & Bainy, E. M. (2019). Ginger essential oil and supercritical extract as natural antioxidants in tilapia fish burger. Journal of Food Processing and Preservation, 43(5), e13942. https://doi.org/10.1111/jfpp.13942
  • Motoki M, & Seguro, K. (1998). Transglutaminase and its use for food processing. Food Science and Technology, (9), 204–210. https://doi.org/10.1016/S0924-2244(98)00038-7
  • Official Methods of Analysis of AOAC International. (1995). Official Methods of Analysis. Association of Official Analytical Chemists, Gaithersburg, MD, USA.
  • Official Methods of Analysis of AOAC International. (2000). Official Methods of Analysis (17th ed.). Association of Official Analytical Chemists, Gaithersburg, MD, USA.
  • Öksüztepe, G., Emir Çoban, Ö., & Güran H. Ş. (2010). Sodyum laktat ilavesinin taze gökkuşağı alabalığından (Oncorhynchus mykiss W.) yapılan köftelere etkisi. Kafkas Universitesi Veteriner Fakültesi Dergisi, 16(A), 65–72. https://doi.org/10.9775/kvfd.2009.1470
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There are 43 citations in total.

Details

Primary Language English
Subjects Agricultural Engineering (Other)
Journal Section Research Articles
Authors

Can Okan Altan 0000-0001-8815-3172

Demet Kocatepe 0000-0002-9234-1907

Mehmet Sedat İpar 0000-0002-7718-7913

Bengünur Çorapçı 0000-0002-1005-5406

Bayram Köstekli 0000-0003-4279-6257

Hülya Turan 0000-0002-2944-1032

Publication Date April 30, 2023
Published in Issue Year 2023 Volume: 40 Issue: 1

Cite

APA Altan, C. O., Kocatepe, D., İpar, M. S., Çorapçı, B., et al. (2023). The Effect of Microbial Transglutaminase (MTGase) Enzyme on Physical, Sensorial and Nutritional Properties of Atlantic Salmon (Salmo salar Linnaeus, 1758) Meatballs. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG), 40(1), 41-49. https://doi.org/10.55507/gopzfd.1219841
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