Shelf-Life Extension of Fish Fillets by Spraying with Microbial Transglutaminase

References

• Amanatidou, A., Schluter, O., Lemkau, K., Gorris, M.G.L., Smid, J.E., and Knorr, D. 2000. Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon. Ifset. 1: 87–98.
   Google Scholar
• Amerine, M.A., Pangborn, R.M., and Roessler, E.B. 1965. Principles of Sensory Evaluation of Food. In: Food Science and Technology Monographs. New York, NY: Academic Press. P. 602.
   Google Scholar
• Ananou, S., Zentar, H., Martinez-Bueno, M., Galvez, A., Maqueda, M., and Valdivia, E. 2014. The impact of enterocin AS-48 on the shelf-life and safety of sardines (Sardina pilchardus) under different storage conditions. Food Microbiol. 44:185–195.
   PubMed Web of Science ®Google Scholar
• Anonymous 1998. FDA (Foods and Drugs Administration). Office of Food Additive Safety Center for Food Safety and Applied Nutrition Food and Drug Administration: Gras Notification for Transglutaminase. Gaithersburg: AOAC International.
   Google Scholar
• Anonymous 1998. Association of Official Analytical Chemists. 8th edn, rev. A. Gaithersburg: AOAC International.
   Google Scholar
• AOAC 1990. Official Methods of Analysis of Association of Official Analytical Chemists. 15th edn. Arlington,Virginia, USA: Association of Official Analytical Chemists, Inc.
   Google Scholar
• Bermudez, R., Franco, D., Carballo, J., Sentandreu, M.A, and Lorenzo J.M. 2014. Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham. Food Res Int. 56: 226–235.
   Web of Science ®Google Scholar
• Caklı, S., and Kısla, D. 2003. Su ürünlerinde mikrobiyal kökenli bozulmalar ve önleme yöntemleri. Ege J Fas. (1–2): 239–245.
   Google Scholar
• Cardoso C., Mendes R., Pires P.V., and Nunes, M. L. 2009. Effect of dietary fibre and MTGase on the quality of mackerel surimi gels. Wiley interscience, (www.interscience.wiley.com) DOI 10.1002/jsfa.3636.
   Google Scholar
• Cardoso, C., Mendes, R., Pires, PV., and Nunes, M.L. 2010. Effect of salt and MTGase on the production of high quality gels from farmed sea bass. J Food Eng. 101: 98–105.
   Web of Science ®Google Scholar
• Cardoso, C., Ribeiro, B., and Mendes, R. 2012. Effects of dietary fibre and microbial transglutaminase addition on the rheological and textural properties of protein gels from different fish species. J Food Eng. 113: 520–526.
   Web of Science ®Google Scholar
• Celik, U., Caklı, S., and Taskaya, L. 2002. Bir süpermarkette tüketime sunulan dondurulmuş su ürünlerinin biyokimyasal kompozisyonu, fiziksel ve kimyasal kalite kontrolü. Ege J Fas. (1–2): 85–96.
   Google Scholar
• Cetinkaya, A. 2011. Timol, karvakrol, eugenol ve alfa terpineol’un soğukta depolanan vakum paketlenmiş hamsi filetoları üzerine etkilerinin incelenmesi. Doktora Tezi, Çukurova Üniversitesi, Adana, 86 s.
   Google Scholar
• Chen, H., and Han, M. 2011. Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics. Food Res Int. 44: 1514–1520.
   Web of Science ®Google Scholar
• Chomnawang, C., Nantachai, K., Yongsawatdigul, J., Thawornchinsombut, S., and Tungkawachara, S. 2007. Chemical and biochemical changes of hybrid catfish fillet stored at 4 °C and its gel properties. Food Chem. 103: 420–427.
   Web of Science ®Google Scholar
• Chouhan, A., Kaur, PB., and Rao, S.P. 2015. Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage. Ifset. 29: 151–160.
   Google Scholar
• Date, M., Yokoyama, K., Umezawa, Y., Matsui, H., and Kikuchi, Y. 2004. High level expression of Streptomyces mobaraensis transglutaminase in Corynebacterium glutamicum using a chimeric pro-region from Streptomyces cinnamoneus transglutaminase. J Biotechnol. 110:219–226.
   PubMed Web of Science ®Google Scholar
• Dondero, M., Curotto, E., and Figueroa, V. 2002. Transglutaminase effects on gelation of jack mackerel surimi (Trachurus murphyi). Food Sci Technol Int. 8 (1): 49–54.
   Web of Science ®Google Scholar
• Duzgunes, O., Kesici, T., Kavuncu, O., and Gurbuz, F. 1987. Araştırma ve Deneme Metodları (İstatistik II),Ankara Üniversitesi Ziraat Fakültesi Yayınları,Ankara, pp. 381.
   Google Scholar
• Farvin, S.H.K., Grejsen, D.H., and Jacobsen, C. 2012. Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation. Food Chem. 131: 843–851.
   Web of Science ®Google Scholar
• Gaspar, A.L.C., and Favoni, S.P.G. 2015. Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review. Food Chem. 171: 315–322.
   PubMed Web of Science ®Google Scholar
• IUPAC (International Union of Pure and Applied Chemistry) (1987). Method Number 2.504. Determination of the p-anisidine value (P-Av). In: Standard Methods for the Analysis of Oils, Fats and Derivates. 7th Edition. Paquet, C, and Hautfenne, A. (Eds.). Oxford, UK: Blackwell Scientific Publications. Pp. 143–144.
   Google Scholar
• Jiang, S.J., Zhang, X., Ma, Y., Tuo, Y., Qian, F., Fu, W., and Mu, G. 2017. Characterization of whey protein-carboxymethylated chitosan composite films with and without transglutaminase treatment. Carbohyd Polym. 153: 153–159.
   Web of Science ®Google Scholar
• Korkut, Y.A., Kop, A., and Demir, P. 2007. Balık yemlerinde kullanılan balık yağı ve özellikleri. Ege J Fas. 24 (1–2): 195–199.
   Google Scholar
• Lim. S.H., Kim, H.R., Choi, S.J., and Moon, T.W. 2015. Lipid oxidation of sodium caseinate-stabilized emulsion-gels prepared using microbial transglutaminase. Food Sci Biotechnol. 24(6): 2023–2026.
   Web of Science ®Google Scholar
• Liu, F., Chiou, B.S., Avena-Bustillos, R.J., Zhang, Y., Li, Y., McHugh, T.H., and Zhong, F. 2017. Study of combined effects of glycerol and transglutaminase on properties of gelatin films. Food Hydrocolloid. 65: 1–9.
   Web of Science ®Google Scholar
• Liu, F., Majeed, H., Antoniou, J., Li, Y., Ma, Y., Yokoyama, W., Ma, J., and Zhong, F. 2016. Tailoring physical properties of transglutaminase-modified gelatin films by varying drying temperature. Food Hydrocolloid. 58: 20–28.
   Web of Science ®Google Scholar
• Manthey, M., Karnop, G., and Rehbein, H. 1988. Quality changes of european catfish (Silurus glanis) from warm water aquaculture during storage in ice. Int J Food Sci Tech. 23: 1–9.
   Web of Science ®Google Scholar
• Motoki, M., and Seguro, K. 1998. Transglutaminase and its use for food processing. Food Sci Technol. 9: 204–210.
   Web of Science ®Google Scholar
• Omar, M.M.A., Elbashir, A.A., and Schmitz, O.J. 2017. Capillary electrophoresis method with UV-detection for analysis of free amino acids concentrations in food. Food Chem. 214: 300–307.
   PubMed Web of Science ®Google Scholar
• Ozpolat, E., and Çoban, E.O. 2012. Kara balık (Capoeta trutta, Heckel 1843) ve sarı balığın (Capoeta umbla, Heckel 1843) köfte olarak değerlendirilmesi ve kalite kriterleri üzerine farklı muhafaza sıcaklıklarının etkisi. Ege J Fas. 29(3): 127–131.
   Google Scholar
• Rodriguez-Turienzo, L., Cobos, A., and Diaz, O. 2013. Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar). J Food Eng. 119: 433–438.
   Web of Science ®Google Scholar
• Schormuller J. 1968. Handbuch der Lebensmittelchemie. Band III/2. Heidelberg New York: Teil Springer-Verlag Berlin. Pp. 1482–1537.
   Google Scholar
• Sengor, F.G., Celik, U., and Akkus, S. 2000. Buzdolabı koşullarında depolanan istavrit balığı (Trachurus trachurus, L. 1758)’nın tazeliğinin ve kimyasal bileşiminin belirlenmesi. Turkish J Vet Anim Sci 24: 187–193.
   Google Scholar
• Tsevdou, M.S., Eleftheriou, E.G., and Toukis, P.S. 2013. Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt. Innov Food Sci Emerg. 17: 144–152.
   Web of Science ®Google Scholar
• Yerlikaya, P., Gokoglu, N., Ucak, I., Yatmaz, H.A., and Benjakul, S. 2015. Suppression of the formation of biogenic amines in mackerel mince by microbial transglutaminase. J Sci Food Agr. 95: 2215–2221.
   PubMed Web of Science ®Google Scholar
• Wu, X., Liu, Y., Liu, A., and Wang, W. 2017. Improved thermal-stability and mechanical properties of type I collagen by crosslinking with casein, keratin and soy protein isolate using transglutaminase. Int J Biol Macromol. 98: 292–301.
   PubMed Web of Science ®Google Scholar