Suppression of the formation of biogenic amines in mackerel mince by microbial transglutaminase

Journal of the Science of Food and Agriculture
Pinar YerlikayaSoottawat Benjakul

Abstract

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. 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. 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.

References

Oct 20, 2005·Journal of Bioscience and Bioengineering·Sadaji Yokoyama, Jun-Ichi Hiramatsu
Mar 14, 2012·Journal of the Science of Food and Agriculture·Sochaya ChanaratAran H-Kittikun
Jun 8, 2012·Frontiers in Microbiology·Pierina ViscianoGiovanna Suzzi

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Citations

Oct 27, 2016·Journal of the Science of Food and Agriculture·Xinyao LuMirko Betti

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