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Natural Food Enhancers Transglutaminase In Ham

Time : 2025.03.14 Page View : 550 Author : Alice


Industry Background


With the increasingly stringent global food safety standards, TG enzyme as a natural source of biological enzymes, its safety has been widely recognized, and in line with food safety regulations in most countries and regions, making it an ideal choice for processing AIDS. With the improvement of consumers' requirements for food quality and the growth of market demand for high-quality and high value-added meat products, the application of TG enzymes in ham processing can not only solve the market demand for good taste, texture and appearance of ham, but also ensure that every piece of ham can achieve a unified texture and appearance standard in large-scale industrial production.


Product Introduction


Ahualyn F Series are enzymatic preparations based on transglutaminase enzyme (TG). TG enzyme F0522 is specifically used in the production of ham。TG F0522 facilitates sodium reduction and allows the final product to have the same or even improved technical performances comparing to products with higher 'salt' content, including texture, cooking losses, and slicing losses.Improve gel strength, elasticity and quality，prevent splitting and improve slicing，lower cost by reducing the addition of raw material，increase water-holding capacity and yield.


Product Formulation


Lean meat --70kg

Fat meat --30kg

Salt --2kg

Sugar --8kg

Ice water --40kg

TG enzyme F0522---- 0.3kg


Production Process


1.trim raw meat

2.flavoring

3.mince meat into small cubes

4.tumbling

5.filling

6.reaction and smoking

7.finished product packaging




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