Nutritional Value of Smoke Flavored Marinades From Turkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled Storage

ABSTRACT In this study, marinade was obtained by restructuring with microbial transglutaminase enzyme (MTGase) the remaining trimmed meat from fillet residues and fillet of 1 kg and above Turkish salmon ( Oncorhynchus mykiss ) reared in net cages in the Black Sea. Marinades (M group: Plain marinade made from fillets, EM group: Marinade obtained by restructuring the trimmed meat with enzymes; MS group: Liquid smoke flavored marinade made from fillets; EMS group: Liquid smoke flavored marinade obtained by restructuring the trimmed meat with enzymes) were stored in a refrigerator at 4 °C± 2°C for 165 days. The proximate composition, fatty acid composition, and amino acid composition of fresh Turkish salmon meat and marinades were investigated. All the groups of marinade, lower moisture and higher protein, fat, ash, and carbohydrate content were determined on the first day of storage when compared with raw salmon meat. The protein content of marinades obtained from fillets (M, MS) was higher than marinades obtained from trimmed meats reconstituted with MTGase enzyme (EM, EMS) on both the first day and the 165th day of storage, while the fat content was lower ( p > 0.05). The fatty acid profile of raw salmon consists of 30.47% saturated fatty acids, 33.12% monounsaturated fatty acids (MUFA), and 36.37% polyunsaturated fatty acids. Glutamic acid and lysine, which were the most abundant amino acids in raw salmon in marinated products obtained from fillets (M and MS groups), were higher than in marinated products obtained by enzyme restructuring (EM, EMS) ( p < 0.05). The liquid smoke flavored marinade obtained from fillet, which stands out with its high protein and low‐fat ratio, ideal EAA/NEAA and omega3/omega6 values, was determined to be the best group (liquid smoke flavored group obtained from fillet).