Influence of Transglutaminase Enzyme Incorporated into Protein based Edible Coating for Preservation of Spanish Mackerel Fish (Scomberomorus commersoni)

Abstract

Transglutaminases have been utilized in food technology to modify protein to improve rheological properties of food material or product. Edible coating is viscous solution that contains polymer structures, forming thin layer that covers surface of food material. Edible coating maintains quality of food product by becoming a barrier and protecting the surface from spoilage from internal and external causes. In this study, several concentration of transglutaminase enzymes were applied, acting as cross-linking agent into protein-based coating solution for coverage of Spanish mackerel fish meat. The fish meat samples were stored inside fridge with temperature of 10°C. Quality of fish meat was assessed each 5 days during 15 days of storage. The assessment of quality includes water content, pH and total volatile base of nitrogen (TVBN). Fourier Transform Infra-Red (FT-IR) was used to identify the activity of transglutaminase enzyme by the changes of detected functional group. Addition of transglutaminase has improved barrier properties of edible coating that maintained water content of fish meat better than control sample, but the by-product of enzymatic reaction has decreased quality of fish meat according to pH and TVBN results. FTIR spectroscopy showed changes in the secondary structure of protein (amide II).