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Suppression of the formation of biogenic amines in mackerel mince by microbial transglutaminase
Author(s) -
Yerlikaya Pinar,
Gokoglu Nalan,
Ucak Ilknur,
Yatmaz Hanife Aydan,
Benjakul Soottawat
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6937
Subject(s) - cadaverine , food science , chemistry , putrescine , tyramine , mackerel , biogenic amine , food industry , bacterial growth , bacteria , biochemistry , fishery , fish <actinopterygii> , enzyme , biology , genetics , receptor , neurotransmitter
BACKGROUND Microbial transglutaminase ( MTGase ) is an enzyme utilized in the food industry in many areas. In this study, the suppression effect of MTGase at various levels (0, 2, 5, 10 g kg −1 ) on the formation of biogenic amines in mackerel was determined during refrigerated storage of 8 days. RESULTS Mince added with 2 g kg −1 MTGase showed the lowest formation of putrescine, cadaverine and tyramine throughout the storage. Histamine exceeded the consumable limit (500 mg kg −1 ) after the 4th day, except for that containing 2 g kg −1 MTGase . The formation of total volatile basic nitrogen and total free amino acid content were retarded and the pH value was unaltered by addition of MTGase . With increasing MTGase levels, the growth of total psychrophilic bacteria, mould, yeast and coliform bacteria was retarded. The sensory scores of mackerel mince increased as MTGase concentrations increased. CONCLUSION MTGase plays a role in maintaining the quality of mackerel mince during refrigerated storage. As a result of the present study, a new use for MTGase in the food industry is revealed. It will contribute especially in the field of development of products for consumers with allergic sensitivity. © 2014 Society of Chemical Industry