The effect of microbial transglutaminase enzyme and modified atmosphere packaging on the quality of the rainbow trout (Oncorhynchus mykiss walbaum, 1792) meatballs and investigation of industrial use possibilities

In this research, rainbow trout (Oncorhynchus mykiss Walbaum, 1792) meatballs were prepared by adding microbial transglutaminase (MTGase) enzyme with two different ratios [(Group A: %0.5 MTGase), (Group B: %1 MTGase)], packaged with modified atmosphere packaging (MAP) (60/40:CO2/N2) and stored at 2±2°C for 24 days. The effect of MTGase enzyme used with different concentrations in meatballs were examined in terms of the nutritional composition, physical, chemical, microbiological, sensory analyses and mechanical tests. It was determined that the using of the enzyme in higher concentration (1%) had reducing effect on water and cooking losses in both raw and cooked products and microbial fauna (p <0.05). The desired rheological properties of the meatballs were also significantly improved with increasing enzyme concentration (p<0.05). The effect of enzyme concentration was not significant in terms of nutritional composition, fatty acid composition, amino acid composition, colour, pH, aw, TBARs results. According to sensory, chemical and microbiological results; the shelf life of trout meatballs were 18 days for the control group, 21 days for A and B groups. According to the evaluation TOPSIS (Technique for Order-Preference by Similarity Ideal Solution) statistical analyse which is composed from Total Psychophilic Aerobacteria (TPAB), Total Volatile Nitrogen Compounds (TVB-N) and sensory analyse results in terms of preferability, Group A. In conclusion, maximum protection has been provided in accordance with combined usage of MTGase enzyme and MAP in terms of food safety in this ready-to-eat product.