Natural Food Enhancers In cod

Time : 2025.03.14 Page View : 216 Author : Alice

Industry Background

With the increasing demand of consumers for diversified cod products and the pursuit of efficient utilization of raw materials, the cod recombination technology has gradually attracted attention. Transglutaminase as an enzyme preparation that can catalyze the cross-linking reaction between protein molecules, plays an important role in the process of cod recombination, and can effectively improve the quality and performance of the recombined cod products.

Product Introduction

GW15B in the Ahualyn G series TG solution, as a product specially developed for cold meat bonding applications, has significant advantages in cod reconstitution.It can not only achieve an excellent bonding effect, significantly enhancing the stability of cod products so that they are not prone to loosening during subsequent processing and consumption, but also effectively improve the texture of the products, making the cod products more compact and elastic, which greatly enhances the consumers' eating experience. At the same time, GW15B helps enterprises make effective use of cod minced meat and rationally regulate the dosage of auxiliary materials such as soybean isolate protein. On the basis of ensuring high product quality, it successfully reduces production costs and significantly improves economic benefits.

Product Formulation

Ingredient	Weight（g）	—
cod	700	—
Complex phosphate	10	A （Non-essential material, can be adjusted or selected according to the production situation）
Sodium Ascorbate	0.4
carrageenan	3
Soy protein	12
Baking soda	1.3
TG enzyme（GW15B）	7	B （necessary materials）
Ice water	35	B （necessary materials）

Production Process

1.Raw Material Preparation: Select fresh cod minced meat, ensuring that it has not undergone processes such as ripening, excessive dehydration, deterioration with acid production, or acid-base treatment that may lead to protein denaturation, and that it has good water retention.

2.Preliminary Treatment: Thaw the cod minced meat and set it aside. Meanwhile, prepare Material A (specific components are determined according to the actual formula), and dissolve and mix all the materials in A with a small amount of ice water.

3.Tumbling Operation: Put the mixed Material A and cod minced meat into a tumbler, evacuate to not less than -0.06 Mpa, and tumble for 2 hours while keeping the meat temperature below 8°C.

4.Dissolution of TG Enzyme: About 10 minutes before the tumbling is completed and the material is taken out of the machine, according to the dosage of TG enzyme being 0.8% (this proportion is selected in this case) of the total weight of the materials, use 5 times the amount of ice water to fully dissolve the TG enzyme into a paste through a beater, ensuring that there are no insoluble substances such as lumps or precipitates in the enzyme paste.

5.Re-mixing: Put Material B (specific components are determined according to the actual formula) into the tumbler, turn on the machine and rotate for 2 minutes until the materials are fully mixed, and then take the materials out of the machine.

6.Molding and Setting: After taking the meat paste out of the machine, put it into a mold, and carry out a vacuuming treatment to remove the internal bubbles. Then place it in an environment of 0-4°C for 3 hours for reaction and setting, so that the cod minced meat can be fully bonded under the action of the TG enzyme.

7.Quick Freezing and Storage: After the setting is completed, put the recombined cod product into a cold storage at -35°C for quick freezing. After it is completely frozen, cut it into the desired shape.

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