Food Additive TG Enzyme: Boosting Meat Products Quality and Efficiency

Time : 2025.03.14 Page View : 244 Author : Alice

During the slaughtering and segmentation process of livestock and poultry, the production of minced meat is unavoidable. In order to improve the utilization efficiency of these minced meats and increase their market value, restructured meat processing technology has become an important application field in the meat product processing industry. Among many reconstituted meat products, such as papain, bromelain, protease and other products, TG enzyme (transglutaminase) is also one of the most commonly used food additives.

TG enzyme (transglutaminase) is a biological enzyme preparation that improves the structural and functional properties of proteins by catalyzing covalent cross-linking within or between protein molecules. In meatball processing and meatball production, TG enzyme can increase the elasticity and crispness of meatballs and improve the texture and taste of meatballs. TG enzyme can significantly improve the gel quality of meat products and improve the elasticity and sliceability of meat. and production rate, significantly improving product quality and economic benefits.

TG enzyme - How it works？

TG enzyme can catalyze cross-linking reactions between and within protein molecules, forming a strong gel and changing the elasticity, water retention, adhesion and other properties of protein products. In meat product processing, TG enzyme can improve the physical properties and adhesion of food and increase the added value of the product.

TG enzyme function

It is widely used in the reconstruction of minced meat, low-temperature emulsified sausages, imitation meat, fish, and surimi products of meat products; in improving the quality, taste and appearance, and yield of flour products; in improving the yield of dairy products and using alternative stabilizers, Improve texture, taste, flavor, increase market value, etc.

Application method of TG enzyme in meatball foods

Production steps:

1. Mince the lean pork, chicken breast, and fat into a fine paste, separate them and set aside.

2. Mix the ground lean pork and chicken breast, add the water-retaining agent, and chop slowly.

3. Keep chopping at a slow speed and slowly add ice water to form a uniform and fine paste.

4. Add soy protein isolate, minced fat, and seasonings one after another, and stir evenly at slow speed.

5. Add TG enzyme, starch, etc., and stir for 3 minutes until it becomes a completely uniform and fine paste.

6. Squeeze the mixed meat paste into a ball shape and place it in 50 ℃ warm water to set for 20 minutes.

7. Pick up the shaped meatballs, cook them, cool them, package them, and quickly freeze them for storage.

AHUALYN can provide monomeric active TG enzymes and compound TG enzymes. We can recommend or customize different models of products based on customer requirements for final product effect, taste, appearance, etc., as well as TG enzyme product stability, usage methods, cost-effectiveness, etc. , if you have any needs or technical questions, please contact us!

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