TG Enzyme Makes Fish Processing Easier

Time : 2025.07.02 Page View : 291 Author : Alice

In the world of fish processing, TG enzyme, also known as transglutaminase, is playing a vital role. Like a magical sorcerer, it can transform ordinary fish products, giving them a brand-new charm.

TG enzyme is a biological enzyme preparation that can catalyze cross-linking reactions between protein molecules. Its most significant effect in fish processing lies in improving the quality of fish meat. Traditional fish products are prone to problems such as loose tissue structure and insufficient elasticity during processing. However, TG enzyme catalyzes the cross-linking of proteins in fish meat, enabling it to form a tight three-dimensional network structure, thereby enhancing its elasticity and toughness. Whether making fish balls, fish cakes, or fish sausages, the addition of TG enzyme results in products with a more springy and chewy texture, which are deeply loved by consumers.

In addition, TG enzyme can also improve the water-holding capacity of fish meat. Fish meat contains a large amount of water, and water loss during processing and storage can lead to a decline in product quality. Through cross-linking, TG enzyme firmly locks in water, not only maintaining the freshness and juiciness of fish products but also extending their shelf life and reducing economic losses caused by water loss.

TG enzyme also performs excellently in increasing the added value of fish processing products. It can utilize low-value fish or fish by-products to process them into high-value-added restructured fish products through enzyme cross-linking technology. Originally low-value raw materials are "magically transformed" by TG enzyme into new products with attractive appearances and good textures, effectively improving the utilization rate of fish resources, reducing waste, and creating more economic benefits for enterprises.

With the continuous improvement of people's quality requirements for fish products, the application prospects of TG enzyme in fish processing will be broader, bringing new development opportunities to the fish processing industry.

The above content introduces the multi-faceted applications of TG enzyme in fish processing. If you want to gain a deeper understanding of a specific part or have additional needs, please feel free to let me know. Follow Ahualyn for more quality ingredients.

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