Application Skills Of TG Enzyme In Different Meat Products

Time : 2025.03.14 Page View : 231 Author : Alice

(I) Sausage products

In sausage making, the application of TG enzyme is very critical. Usually, TG enzyme is evenly added at a ratio of 0.1%-0.3% (total weight of raw materials) during the minced meat stage. First, dissolve the TG enzyme in a small amount of water to ensure that it is fully dispersed in the minced meat and exerts the best effect. For example, when making a classic pork sausage, after the minced meat is chopped and mixed into a fine state, slowly pour in the dissolved TG enzyme solution and continue to chop and mix for several minutes to allow the enzyme to fully contact the minced meat.

The quality of sausages treated with TG enzyme has been improved in all aspects. In terms of taste, the hardness and elasticity of the sausage are just right, and it is chewy when bitten, and it is not too tight or loose. At the same time, its flavor is also enhanced because TG enzyme promotes cross-linking between proteins, making the meat aroma more rich and mellow, which makes people have endless aftertaste.

(II) Ham processing

Ham processing is a delicate process, and TG enzyme plays a unique role in it. Generally, after the pickling process is completed, the TG enzyme solution is evenly injected into the ham. The injection amount is precisely adjusted according to the size and weight of the ham, usually 0.2%-0.4% of the raw material weight. This injection method allows the TG enzyme to penetrate deep into the ham and fully react with the muscle protein.

The slicing properties of the ham treated with TG enzyme have been greatly improved. The sliced ham slices are thin and complete, not easy to break, and can show excellent visual effects whether it is used to make cold cuts or to match sandwiches and other delicacies. In terms of taste, the ham is more tender and juicy. This is because the TG enzyme enhances the water-holding capacity of the protein, allowing the ham to retain more water during processing and storage, and each bite is full of rich meaty aroma and tender taste.

(III) Meatball production

Meatballs are a popular delicacy, and the addition of TG enzyme can make the quality of meatballs even better. In the process of making meatballs, after the raw meat is chopped into minced meat, 0.1%-0.3% TG enzyme is added, and then the minced meat is chopped and mixed to make the enzyme and the minced meat fully mixed. Then the subsequent processes such as marinating and molding are carried out.

TG enzyme has many effects on the quality of meatballs. It significantly improves the hardness and elasticity of meatballs, making them less likely to deform during cooking, and they are elastic when bitten, like ping-pong balls. At the same time, the juiciness of meatballs is also enhanced, because the protein network structure constructed by TG enzyme can better lock in moisture. When tasting meatballs, you can feel the rich juice bursting in your mouth with every bite, bringing a wonderful taste enjoyment.

Ahualyn provides natural preservative products: natamycin, nisin and polylysine, as well as various enzyme preparations: papain, bromelain, lactase, xylanase, amylase, etc.

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