The quality alterations of rainbow trout mince treated with transglutaminase

- MTGase enzyme addition into fish mince suppressed the formation of free amino acids.
- The formation of TVB-N and TMA-N contents was retarded compared to control group.
- 1% MTGase hindered the growth of total psychrophilic and coliform bacteria. MTGase played a role in maintaining the quality of fish mince.

The 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 TMA-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.