Effect of Microbial Transglutaminase Concentration on the Textural Properties of Restructured Fish Fillets from Fish Processing By-Products

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Çiçek M., Künili I. E.

6th International Conference on Innovative Academic Studies, Konya, Turkey, 12 March 2025, pp.336-339, (Full Text)

  • Publication Type: Conference Paper / Full Text
  • City: Konya
  • Country: Turkey
  • Page Numbers: pp.336-339
  • Open Archive Collection: AVESIS Open Access Collection
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

The increasing demand for sustainable seafood products has driven research into innovativeapproaches for utilizing fish processing by-products. This study investigates the potential of microbialtransglutaminase (MTGase) in producing restructured fish fillets from processing residues. Fillets wereprepared by collecting and refining fish processing by-products, adjusting enzyme concentrations, andapplying optimized processing techniques. Three sample groups were analyzed for their texturalproperties: a control group (without enzyme), 4% MTGase treatment, and 7% MTGase treatment.The results demonstrated significant improvements in cohesiveness, hardness, and elasticity in MTGase-treated samples compared to the control, emphasizing the enzyme’s effectiveness in restructuring fishprotein matrices. These findings highlight MTGase as a promising tool for enhancing the texture andfunctionality of seafood by-products, contributing to sustainable and value-added seafood production The increasing demand for sustainable seafood products has driven research into innovative approaches for utilizing fish processing by-products. This study investigates the potential of microbial transglutaminase (MTGase) in producing restructured fish fillets from processing residues. Fillets were prepared by collecting and refining fish processing by-products, adjusting enzyme concentrations, and applying optimized processing techniques. Three sample groups were analyzed for their textural properties: a control group (without enzyme), 4% MTGase treatment, and 7% MTGase treatment. The results demonstrated significant improvements in cohesiveness, hardness, and elasticity in MTGase treated samples compared to the control, emphasizing the enzyme’s effectiveness in restructuring fish protein matrices. These findings highlight MTGase as a promising tool for enhancing the texture and functionality of seafood by-products, contributing to sustainable and value-added seafood production.
 Keywords – Microbial transglutaminase (MTGase), Restructured fish fillets, Fish processing by-products, Textural properties, Seafood by-product valorization