Atlantik Somonu (Salmo salar Linnaeus, 1758) Köftelerinin Fiziksel, Duyusal ve Besinsel Özellikleri Üzerine Mikrobiyal Transglutaminaz (MTGaz) Enziminin Etkisi
C. Altan, Demet Kocatepe, Mehmet Sedat İpar, Bengünur Çorapçi, Bayram Köstekli̇, Hülya Turan
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Abstract
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
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