Article detail · 2023
Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs’ quality
- Year
- 2023
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Journal of the Hellenic Veterinary Medical Society
- Catalog match (ISSN) Journal of the Hellenic Veterinary Medical Society
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
In this study, MTGase (Control (without enzyme), A-0.5% MTGase (Group A), and B-0.8% MTGase (Group B) were added to rainbow trout meatballs at two different rates and the samples were stored at -18±1°C. The 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 properties of the trout meatballs were examined for 210 days. The TVB-N and TBARS values remained within the limit values during frozen storage. The pH and cooking loss values of the control group were different from those of Groups A and B. The water activity values generally remained stable. The L* and a* values were affected by the addition of MTGase. Moreover, the textural properties and sensory quality of the trout meatballs improved. During the frozen storage, the limit values were not exceeded in all groups, except for the TCB values.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
5 citations
OpenAlex cited_by_count (cache / database)
12 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Innovative Versus Traditional Cooking Methods: Impacts on the Nutritional Profile of Large Rainbow Trout (Oncorhynchus mykiss) Cultured in the Black Sea, Türkiye 2025
- Innovative Versus Traditional Cooking Methods: Impacts on the Nutritional Profile of Large Rainbow Trout (Oncorhynchus mykiss) Cultured in the Black Sea, Türkiye 2025
- Innovative versus traditional cooking methods: Impacts on the nutritional profile of large rainbow trout (Oncorhynchus mykiss) cultured in the Black Sea, Türkiye 2025
- Innovative Versus Traditional Cooking Methods: Impacts on the Nutritional Profile of Large Rainbow Trout (Oncorhynchus mykiss) Cultured in the Black Sea, Türkiye 2025
- Innovative Versus Traditional Cooking Methods: Impacts on the Nutritional Profile of Large Rainbow Trout (Oncorhynchus mykiss) Cultured in the Black Sea, Türkiye 2025
- Nutritional Value of Smoke Flavored Marinades From Turkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled Storage 2025
- Nutritional Value of Smoke Flavored Marinades From Turkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled Storage 2025
- Nutritional Value of Smoke Flavored Marinades From Turkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled Storage 2025
- Nutritional Value of Smoke Flavored Marinades FromTurkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled Storage 2025
- Nutritional Value of Smoke Flavored Marinades From Turkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled Storage 2025