Minced Fish Products Research Articles

Improving and determining the nutritional technology of minor fish products

The work provides basic information about the functional properties of fish culinary products developed on the basis of fresh pike perch and catfish with the addition of powders of plant origin: Jerusalem artichoke flour. Suggestions and recommendations are given for determining the nutritional value of minced fish products by improving the technology for preparing fish cutlets. The effect of herbal supplements from Jerusalem artichoke on the functional and technological characteristics of minced fish cutlets. The nutritional value, amino acid composition of finished products prepared on the basis of fish raw materials with the addition of Jerusalem artichoke powder, flavoring additives and vegetable raw materials were studied. Developments have been developed to introduce new specialized dietary products enriched with high-quality natural food additives. The list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of specialized fish culinary products for rational and specialized nutrition are substantiated.

Effect of red algae powder on gel properties and in vitro hypolipidemic activity of fish balls

In this study, gel properties and in vitro hypolipidemic activity of fish balls with red algae powder including Porphyra and Bangia fusco-purpurea powder were investigated after frozen storage for 7 d. Water holding capacity and gel structure are important factors affecting the quality of minced fish products. The results showed that Porphyra powder at 0.5 % significantly increased water holding capacity of fish balls while Bangia fusco-purpurea powder not (p ≥ 0.05), and both Porphyra and Bangia fusco-purpurea powder enhanced protein interactions, the cross-linking of actin and gel network structure, but 1.0 % of them decreased water holding capacity, resulting the loose and irregular gel structure of fish balls with excessive aggregation partially (p < 0.05). Moreover, both Porphyra and Bangia fusco-purpurea powder higher than 0.5 % could significantly improve the bile salt binding ability of fish balls (p < 0.05), especially Bangia fusco-purpurea powder at 1.0 % also significantly increased the inhibition rate of pancreatic lipase of fish balls (p < 0.05), suggesting the enhanced hypolipidemic activity for fish balls with red algae powder. These findings indicated that surimi products with desirable gel and hypolipidemic activity can be designed by adding appropriate type and concentration of red algae powder.

Mushroom keropok lekor, an innovative food product

Keropok lekor is a popular Terengganu heritage traditional snack. Mushroom keropok lekor was developed as an alternative variation of nutritious products combination high in dietary fibre and protein. The aim of this study is to develop the mushroom keropok lekor from grey oyster mushroom (Pleurotus sajor caju) and investigated its physicochemical properties and shelf life. The boiled mushroom keropok lekor contained a good source of dietary fibre (3 g/100 g), protein (7.9 g/100 g), low in fat (0.5 g/100 g) and a cholesterolfree product. It contained 1.1% of polyunsaturated fatty acid (PUFA). The addition of mushrooms to fishery products improved physically the characteristic of minced fish products and enhance their nutritional value. The sensory evaluation of mushroom keropok lekor (T4) showed that the attribute of taste, texture, appearance-shape, colour, and overall acceptance is more than 4.0 with an interval scale (0-5). The shear force (N) for optimum formulation (T4) 3.75 newton was significantly different from the control sample 6.61 newton. The mushroom keropok lekor had a soft texture compared to conventional keropok lekor in the market. The shelf-life study showed that the total viable count was 1.2×102 CFU/g, Escherichia coli, Staphylococcus, yeast, and mould was not detected after 24 months of frozen storage.

Cryoprotectors in food refrigeration technologies

The purpose of the work: systematization of trends in the development of scientific research on the creation of effective cryoresistant systems for the refrigeration technology of food, including from aquatic biological resources.Results: analytical studies have shown the widespread use of cryoprotectors in cryobiology, aquaculture, the production of various food products and other industries. In the food industry, it is advisable to use natural materials that do not have toxicity and are components of food products as cryoprotectors.Novelty of the work: a promising direction is the use of products from hydrobionts of dry seafood concentrates obtained by cryotechnology as cryoprotectors in refrigeration technologies. They have high functional properties and can be used both as separate preparations and as part of composite systems.Practical significance: the results obtained are used by specialists in the development of new technologies for frozen minced fish products, which, due to the use of cryoprotectors, have higher quality indicators compared to control samples.Methods used: Analytical evaluation of modern domestic and foreign scientific works in the field of cryotechnology using cryoprotectors, systematization of scientific data and justification of directions for the creation of cryoprotective compositions for food refrigeration technology.

Protective effect of pangasius myosin on thermal stability of lycopene and their interaction mechanism

In this study, the influence of extracted pangasius myosin on the thermal stability of lycopene and the mechanism of their interaction were examined. The addition of pangasius myosin positively affected the thermal stability of lycopene. After adding myosin, under heating conditions, the L* value of lycopene increased by 6.2–10.04%, a* value increased by 20–27%, and ΔE decreased by 42–51%. Lycopene inhibited the fluorescence of ovalbumin by static burst. Binding and thermodynamic parameters demonstrated that lycopene bound spontaneously to myosin through hydrophobic interaction with a complex stoichiometry ratio of 1:1. Circular dichroism and Fourier infrared transform spectroscopy were used to examine the secondary structure changes that occurred in myosin after it bound to lycopene. Particle size and electron microscopy analysis showed that the addition of low concentrations of lycopene resulted in smaller particle size and improve dispersion stability; however, high concentrations of lycopene promoted myosin aggregation. This study provides a theoretical foundation for improving the thermal stability of lycopene in minced fish products.

Functional fish products with jerusalem artichoke

The article provides basic information about the functional properties of fish culinary products developed on the basis of freshly frozen pollock fish with additives of vegetable powders: jerusalem artichoke powder, basil, tomato, paprika, dill, and onion and carrot were used as vegetable raw materials. The influence of the duration of heat treatment of products from pollock cutlet mass on sensory characteristics, the value of moisture-retaining ability, the size of the particles of crushed muscle tissue of model samples of minced meat is considered. Rational parameters of heat treatment of functional minced fish products have been established. The influence of a vegetable additive from Jerusalem artichoke on the functional and technological characteristics of minced fish systems has been studied. The safety indicators of finished products prepared on the basis of heat-treated fish raw materials with the addition of jerusalem artichoke powder, flavoring additives and vegetable raw materials are investigated. This determines the main task of research and is relevant and promising. The purpose of the development of new specialized products is to obtain enriched model compositions for the manufacture of high-quality functional minced products in an industrial way. The article presents data on the optimization of the ingredient composition of fish culinary products, taking into account the technological properties of raw materials and storage conditions. The list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of specialized fish culinary products for rational and specialized nutrition is scientifically substantiated. Optimization was carried out using modern programs that provide mathematical modeling of product formulations in the realized range of parameter changes. The qualitative and quantitative prescription composition is modeled in accordance with sanitary norms and requirements of the SanPiN 2.3/2.4.3590–20 requirements for food products of the population.

Формирование вкуса комбинированных рыбных фаршей в процессе кулинарной обработки

The purpose of the study is to form the taste of combined minced fish and ready-made culinary products. Low-field nuclear magnetic resonance (1H-NMR) have been accepted widely as a non-destructive analytical technique in food processing technology to their sensitivity, non-invasiveness, rapidness, and cost-effectiveness. Moreover, the ability to provide real-time information on products during and after processing has been linked to the use of thice analytical technique. Timely information on quality parameters in food processing provided by online monitoring using 1H-NMR may increase the quality of the product, improve operation process, and enhance production economy in food field. In this review, the use of online 1H-NMR in food processing techniques, such as freezing, frying, fermentation, and internal quality analysis, is explored. Limitations and need for further development are outlined.

Влияние ряда натуральных растительных добавок на органолептические и реологические характеристики фарша и готовых колбасных изделий из клариевого сома

Minced fish manufacturing and producing various products from it are recognized as one of the promising trends, since it is possible to process not only valuable fish species, but also fish with a reduced market value or small size. The technology for the production of minced fish allows using not only minced fish meat, but also fillers of various nature. Developing multicomponent minced fish products is becoming more important every year. Using the aquaculture species in the industrial production of fish products will expand the raw material base, as well as enrich the range of products. The advantages of using clarid catfish meat include: no scales, tasty meat, relatively low cost of the raw material. This object is gaining more and more popularity among Russian fish farmers. This is due, inter alia, to an increase in the volume of aquaculture production. Improving the quality of products obtained from minced fish is possible due to the introduction of various fillers, structure-forming agents, dietary fibers, and various protein fortifiers. All this makes it possible to improve the organoleptic, physicochemical and rheological characteristics of the finished product, as well as to increase the biological value. The use of structure-regulating additives in the production of fish products allows to improve their properties, as well as create a large number of various recipes. There have been shown the results of studies of the effect of natural vegetative fillers, such as wheat flour, corn starch, corn flour, rice flour, flaxseed flour, whole grain spelled flour on the rheological characteristics of raw minced clary catfish and organoleptic characteristics of thermally processed samples. According to the combination of rheological and organoleptic indicators, the recommended samples for further research are samples with the addition of corn starch, flaxseed, corn and rice flour.

The influence of dietary supplements on the consumer properties of functional minced fish

The article presents the basic information about the functional properties of enriched minced fish, developed on the basis of a combination of animal products with cereal powders in a specialized product. Such mutual addition of various components to the formulation allows creating a model functional minced fish and minced fish-based products, which best meet the needs of the body in terms of nutritional and biological value. Food products with functional properties are in demand by the consumer, and their study is relevant. The purpose of scientific research has been the development of technology and formulations of minced fish products with dietary supplements. The objects of study for obtaining model minced fish were pollock, onion, eggs, milk or water, and as a dietary supplement such powdered products as flour from buckwheat, corn, rice, wheat, amaranth, almonds, flax, chickpeas, spirulina and dill. Butter was used as a plasticizing additive and flavoring substances. The use of additives of plant origin makes it possible to stabilize the functional and technological properties of raw materials, increase the biological value, and emphasize the organoleptic characteristics of the finished product.

Mango Seed Kernel Extract as a Natural Antioxidant in Minced Fish During Frozen Storage

Mango seed kernel extract (MSKE) has been reported to contain high content of phenolic compounds, and exhibit strong in vitro antioxidant activity. This study aimed to evaluate the application of MSKE as natural antioxidant in frozen minced fish products. The effect of MSKE at different concentrations (0%, 1%, 2% and 3% w/w) on retarding lipid and protein oxidation in minced fish samples during frozen storage at -18 ºC was investigated and compared to the chemical antioxidant, BHT (butylated hydroxytoluene) at 0.01% w/w. Physicochemical parameters related to the oxidative stability of minced fish samples including pH, color, peroxide value (PV), thiobarbituric acid reactive substances (TBARS), conjugated diene (CD), protein carbonyl, sulfphydryl groups (SH), and total volatile base nitrogen (TVB-N) were determined. The results showed that the pH values had significantly increased in all samples being treated with MSKE and BHT after 12 weeks of frozen storage. Samples treated with 3% MSKE or BHT were significantly lower in lightness (L*) and redness (a*) but presented no significant effects on yellowness (b*). Moreover, MSKE at all concentrations studied, and BHT, significantly delayed the increase in values of PV, TBARS, CD, protein carbonyl, and TVB-N and the decrease in values of SH compared to the control sample. At the end of storage, no significant odd odor and flavor assessed by sensory test were detected in frozen minced fish. In conclusion, MSKE at 3% w/w proved to be as efficient as BHT in retarding lipid and protein oxidation in minced fish during frozen storage.

Разработка технологии и рецептур комбинированного рыбного фарша с пищевыми добавками

The purpose of scientific research is to develop technologies and recipes for minced fish products with dietary supplements. The objects of research, when obtaining the recipe and technology of model minced fish, were: pollock, cod, wheat bread made from premium flour, and the dietary supplements introduced were oil extract of dried mushrooms, juniper oil extract, coriander oil extract and a complex additive "Moby Lux Universal". Vegetable oil extracts were used as a plasticizing component and additional raw materials containing flavoring substances. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase the biological value, emphasize the organoleptic characteristics of the finished product. Oil extracts of vegetable raw materials and "Moby-lux Universal" are rich in minerals and vitamins, dietary fibers, proteins, polyunsaturated fatty acids.

The use of modern recipes and technologies of culinary products with plant extracts in the menu for the development of Russian hospitality

The basic information about the functional properties of combined minced fish meat developed on the basis of a combination of animal and vegetable products in a specialized product is presented. This mutual addition of the recipe with various components allows creating a model functional minced meat and products based on it that best meet the needs of the body in terms of nutritional and biological value. Food products that have functional properties are timely, and their development is relevant. The purpose of the research was to develop technologies and recipes for minced fish products with dietary supplements. The objects of the research in the development of the recipe and technology of model minced fish meat were: pollock, cod, wheat bread made from premium flour, dried mushroom oil extract, juniper oil extract, coriander oil extract and "Moby Lux Universal" as a dietary supplement. Oil extracts of vegetable raw materials were used as plasticizing additives and flavoring agents. The use of additives of plant origin allows stabilizing the functional and technological properties of raw materials, increase the biological value, and emphasize the organoleptic characteristics of the finished product.

Оптимизация технологических параметров термической обработки рыбных фаршевых изделий в пароконвектомате

The article considers the process of baking minced fish products in the convection mode in a combi steamer as an alternative to roasting them. There has been developed an optimization technique to determine the optimal technological parameters of heat treatment in a combi steamer. Optimization of technological parameters of heat treatment was carried out on the basis of mathematical modeling. To do this, there were used the methods of correlation-regression and variance analysis. An optimization mathematical model consisting of a target function and a system of constraints was constructed. The target function is a two-factor regression model that functionally relates the output of finished products (optimization parameter), temperature, and duration of the baking process. The target function was subject to conditional maximization. The system of constraints consists of one equation and four inequalities. These restrictions take into account the culinary readiness and organoleptic properties of products, energy costs, as well as the range of temperature changes in the working chamber of the combi steamer. The maximum value of the target function, subject to all restrictions, was found in MS Excel software by using the generalized reduced gradient method. In the result, the optimal technological parameters of heat treatment process in the combi steamer were the following: temperature = 231°C, process duration = 11 minutes. At the same time, the yield of finished fish minced products made 86.7%, and energy costs did not exceed 1 kWh. The results obtained have been confirmed experimentally. The finished products have high organoleptic qualities: the total score = 19.5. The nutritional and energy value of tilapia meatballs was determined. In 100 g of product the amount of protein = 12.8 g, fats =3.8 g, carbohydrates = 11.4 g, energy value = 128 kcal.

Influence additions on the structure of the free fares

The basic information about the functional properties of combined fish minced meat, developed on the basis of a combination of animal and vegetable products in a specialized product. Food products with functional properties are timely, and their development is relevant. The purpose of research is the development of technology and formulations of minced fish products with dietary supplements. The objects of study in the development of the recipe and technology of model minced fish were: pollock, cod; wheat bread from premium flour, oil extract of dried mushrooms, juniper oil extract, coriander oil extract and Moby Lux Universal as a dietary supplement. As a plasticizing additive and flavoring substances used oil extracts of plant materials. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase biological value, emphasize the organoleptic characteristics of the finished product. Oil extracts of plant materials and Mobi-Lux Universal are rich in minerals and vitamins, dietary fiber, protein, polyunsaturated fatty acids. The rare chemical composition of the presented additives helps to improve the taste and increase the nutritional and biological value of combined fish culinary products. We used standard and generally accepted sensory, rheological, physicochemical and microbiological methods for studying raw materials, semi-finished products, and finished products. Mathematical processing of the research results was carried out using the Curve Expert Ver software package. 1.34. New taste qualities of fish steam cutlets have been developed, both with the addition of dietary supplements, such as dried mushroom extract, coriander extract and Moby Lux Universal, and without addition (control). It was found that even with short-term storage in all samples and control, the pH of the medium decreases in the range 1.31 – 1.36%. The obtained water-holding ability (WCS) of fish minced meat is in the range: for cutlets 74.3–77.2%; steaks 75.4 – 79.3%; raw minced meat – 72.2%. The most adjusted amino acid composition of steam cutlets with Moby-Lux Universal. Unconventional gamma obtained in cutlets and steaks with extract of dried mushrooms, coriander extract.

Usage of chia seeds in the composition of dietary semi-finished minced prod-ucts

The article deals with the results of sensory analysis of semi-finished minced fish products with non-traditional raw materials (seeds of chia) by the flavor profile method, and establishing their compliance with the hypothetical standard. It is shown the expediency of its use to assess the overall impression about the combination of freshwater fish with plant materials for the diversification of biologically valuable food products. The obtained positive results of organoleptic studies have shown the expediency of combining the chia seeds with freshwater fish, and it is proved by high indicators of such descriptors as: the overall impression, harmonious, fishy, sweet-salty taste. As for the consistency, fish cutlets are plastic and dense on the cut. The article deals with the results of the chemical composition, organoleptic evaluation and physical and chemical changes in semi-finished minced products with the addition of non-traditional raw materials and the establishment of their shelf life. The expediency of combining a freshwater fish with plant material to expand the range of biologically valuable food products is presented in the article. The research has established that the use of non-traditional raw materials in a production of semi-finished minced products allows not only to improve the technology of production, but also to solve the problem of obtaining the product of a high nutritional value. The author found that the developed technology of production of semi-finished fish products will significantly expand the range of products of functional purpose based on natural components, which will allow, to some extent, to expand the actual problem of processing raw materials from domestic reservoirs in Ukraine.

ТЕХНОЛОГИЯ ПОВЫШЕНИЯ СТОЙКОСТИ РЫБНОЙ ПРОДУКЦИИ С ДОБАВЛЕНИЕМ БЕЛКОВО-ЖИРОВОЙ ЭМУЛЬСИИ, ОБРАБОТАННОЙ УЛЬТРАЗВУКОМ И МАГНИТНЫМ ПОЛЕМ, К ОКИСЛИТЕЛЬНЫМ ПРОЦЕССАМ ПРИ ХРАНЕНИИ

The article analyzes the research results of using ultrasound oscillations and pulsing magnetic field in order to increase the quality and fasten processing the fish products (sausages, wieners and salami made from minced fish meat). Influence of ultrasound and pulsating magnetic field on resistibility of protein-in-oil emulsion to mechanical and temperature effects, as well as its resistibility to oxidation extend storage terms for minced fish products enriched with protein in-oil emulsions and help to develop the technology for making salami and sausages. Viscosity of protein in-oil emulsion made using magnetic ultrasound and oscillating magnetic field condenses to cream consistency, dispersion of fat balls reaches 4-30 mkm. Such thick emulsions that don’t dilute during thermal processing of minced fish products help to raise the quality of fish sausages, to prolong storage terms of ready-made product by 32-38% due to high resistivity to oxidation. The modern piezoelectric ultrasound installations as well as neodymium magnets have small sizes and low power consumption, can be easily integrated in the permanent production lines of minced fish products. Addition of protein-in-oil emulsions prepared using ultrasound and magnetic field of constant neodymium magnets allows to increase liquid trapping of minced fish, which results in greater product yield and low costs.

Determination of the effects of different high-temperature treatments on texture and aroma characteristics in Alaska pollock surimi.

This study tested the gel properties, quality of Alaska pollock surimi subjected to different temperature treatments. Results showed that when the heating temperature is 110°C, the water‐holding capacity (WHC) and texture of the surimi and gel strength increased, but as the heating temperature increased, the gel strength decreased significantly (p < 0.05), and ultimately destroyed. The heating temperature had no significant effect on the whiteness of the surimi gel, although it did have a significant effect on volatile components (p < 0.05). Fourier transform infrared (FT‐IR) spectroscopy suggested that with increasing temperature, protein secondary structure of the random coil received maximum damage, leading to protein aggregation and ultimately greatly reduced gel strength. At 100, 105, 110, 115, and 121°C, the surimi gel was determined 37, 46, 49, 52, and 56 volatile components, from of aldehydes, ketones, alcohols, hydrocarbons, and aromatic compounds. These results indicate that heat treatments have an important influence on the gel properties and volatile components of Alaskan pollock surimi gel, and the treatment parameters can be valuable for the production of ready‐to‐use minced fish products.

TECHNOLOGY FOR WASHED FISH MINCE OF THE OBJECTS OF AVAILABLE FISHERY IN THE VOLGA-CASPIAN BASIN

Portion of freshwater species able to fishing beyond the TAC limits increases recently in the total volume of fishery in the Volga-Caspian basin. These species regarded as «other freshwater fish» are presented mainly by silver crucian carp Carassius gibelio and red eye Scardinius erythrophthalmus. These low-valuable species could be used for manufacturing of minced fish and various food products on this base. Technological properties of the raw fish and samples of unwashed, washed, and double-washed mince of these species are examined, both before and during storage. The technology of double-washing in water with 1 % food supplement Omfresh Plus (salt, dextrose, maltodextrin, mononatrium glutamate, and spice extract of lemon, cumin or rosemary) is developed in the innovation research laboratory of Food Biotechnology and Biologically Active Substances at Astrakhan State Technical University. For testing, two pilot batches of the minced red eye and silver crucian carp were manufactured by Astrakhan Fisheries Ltd. The output of edible mince after double-washing was 41.4 % for red eye and 41.0 % for silver crucian carp. Organoleptic, physical and chemical properties of the washed mince complied well with the requirements of GOST (state standard) R 55505-2013 «Frozen edible fish mince. Specifications». According to the standard, they are: water content 79.0–82.0 %, sodium chloride concentration 0.17–0.35 %, water retaining capacity &gt; 50 %. After 7 months of cold storage at the temperature below –18 о C, the nitrogen ratio (volatile basic nitrogen relative to formally titrated nitrogen, VBN/FTN) in the minced fish exceeded 8 % that indicated a decrease of its quality, so the recommended storage time was adopted as 6 months. Effective viscosity of the minced fish changed insignificantly during the storage: from 2386.4 to 2443.2 Pa.s for red eye and from 1669.6 to 1775.2 Pa.s for crucian carp that meant that the samples have a stable consistency and are quite suitable for manufacturing of various molded food products. Recipes of molded dry-jerked sticks and boiled-smoked sausages are developed. These products were manufactured from the washed fish mince stored 6 months. According to their organoleptic, physical and chemical parameters, they corresponded to the standard requirements. So, the technology of washed mince of silver crucian carp and red eye is successfully tested in industrial conditions and can be recommended to fish-processing enterprises of the Volga-Caspian basin for rational usage of prospective objects of fishery in order to increase the release of food fish protein products.

Influence of liquid smoke flavoring on the rheological characteristics of minced fish

Organoleptic properties of the finished products from minced fish of centralized production does not always meet the specified quality requirements. In this regard, the use of a flavoring will allow to give the products new attractive taste properties, to expand the range of commonly eaten food, to improve the oxidative stability and microbial spoilage during storage, to essentially simplify the technological process, as compared to traditional smoking, and above all to get safe products. The influence of the addition of the flavoring on functional and technological, physico-chemical and rheological properties of products is known. The parameters of ultimate shear stress (USS), effective viscosity and adhesion of mince of industrial production and those produced of raw materials are defined. The influence of the chemical composition and the type of raw material on these indicators is shown. The influence of water binding and water-holding capacity of mince of industrial production and those produced of raw materials on rheology indicators is defined and confirmed by significant correlation calculations. It was determined that the addition of flavoring liquid smoke reduced effective viscosity, adhesion properties of minced fish both of industrial production and that produced of raw materials. The nature of the rheological parameters change was the same for all kinds of mince. The study of water binding and water-holding capacity, shear stress limits, effective viscosity suggests that the minced fish products where flavoring is added will have good formability and rheological properties. The studies have shown that the rheological parameters of the studied minced fish were within normal limits, which allows their use in the centralized production of semi-finished goods and products.

MICROBIAL TRANSGLUTAMINASE OF INDONESIAN Streptomyces sp. : Screening and Production in several media

Transglutaminase (TGase) which catalyzes the formation of inter and intra molecular ε-(λ-glutamyl)lysine (GL) crosslinks, plays an important role in surimi production. The surimi-based products as well as processed minced fish products are being popular in Indonesia which is produced from various type of fish. These products usually require good gel strength which commonly be produced from fresh demersal fish. Since the endogenous fish TGase reduces quickly after catching and is almost completely destroyed by freezing, the exogenous TGase may be apply to improve the gel forming ability of fish. Microbial transglutaminase (MTGase) can thus be used to increase the gel properties. In this research, a total of 178 Streptomyces strains from various environment were screened and selected based on their ability to produce MTGase. Strain TTA 02 SDS 14 was then selected to further study. In order to optimize the MTGase activity, the enzyme was produced in six formulas media referring to six different publications, designated as media A; B; C; D ; E and F. The result showed that the highest MTGase activity was produced from medium B containing of pepton 1,5%; MgSO4.7H20 0,1%; KH2PO4 0,5%; Na2HPO4 0,5%; soybean powder 2%, potato starch 2% and glucose 1,5%. The MTGase activity reached the highest in the incubation time of 4 days, with the activity of 1.45 U/mL.