title: Suppression of the formation of biogenic amines in mackerel mince by microbial transglutaminase.
abstract: 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.
  
  
  CONCLUSIONS
  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.
authors.affiliation: Faculty of Fisheries, Akdeniz University, Antalya, Turkey.
authors.forename: Pinar
authors.initials: P
authors.lastname: Yerlikaya
authors.affiliation: Faculty of Fisheries, Akdeniz University, Antalya, Turkey.
authors.forename: Nalan
authors.initials: N
authors.lastname: Gokoglu
authors.affiliation: Faculty of Fisheries, Akdeniz University, Antalya, Turkey.
authors.forename: Ilknur
authors.initials: I
authors.lastname: Ucak
authors.affiliation: Faculty of Fisheries, Akdeniz University, Antalya, Turkey.
authors.forename: Hanife Aydan
authors.initials: HA
authors.lastname: Yatmaz
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand.
authors.forename: Soottawat
authors.initials: S
authors.lastname: Benjakul
mesh_terms: D000596:Amino Acids / Q000378:metabolism; D000818:Animals; D001419:Bacteria / Q000187:drug effects; D001679:Biogenic Amines / Q000096:biosynthesis*; D003080:Cold Temperature; D015169:Colony Count, Microbial; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005658:Fungi / Q000187:drug effects; D006801:Humans; D009584:Nitrogen / Q000378:metabolism; D010473:Perciformes; D012034:Refrigeration; D017747:Seafood / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D013649:Taste; D011503:Transglutaminases / Q000378:metabolism* / Q000494:pharmacology
chemical_list: D000596:Amino Acids; D001679:Biogenic Amines; D011503:Transglutaminases; D009584:Nitrogen
keywords: biogenic amines; histamine; mackerel; microbial transglutaminase