TG Enzyme And His Friends: Quality Enhancers In Meat Processing

Time : 2025.03.14 Page View : 266 Author : Alice

In the modern meat processing industry, the pursuit of high quality and high efficiency is everyone's common goal. TG enzyme (Transglutaminase) has brought great changes to the reorganization of meat products due to its unique advantages. This enzyme can specifically change the protein structure in meat, making meat products better. AHUALYN TG enzyme (Transglutaminase) can be used with a variety of products in meat reorganization to improve the quality and economic benefits of meat products. The following are some common matching products:

Phosphate

TG enzyme can replace part of the phosphate usually added in meat processing for the production of low-salt meat products.

Carrageenan

TG enzyme can reduce or replace the use of modifiers such as carrageenan, improve the gel formation and viscoelasticity of meat products, and enhance the water retention of the product.

Sodium caseinate and gelatin: These are good substrates for TG enzyme and can be used with TG enzyme to achieve better cross-linking effect.

Soy protein

TG enzyme can be used with soy protein, especially 11s globulin and 7s globulin, to improve the texture and taste of meat products.

Plant protein

TG enzyme can enhance the cross-linking of plant protein and meat protein, and improve the adhesion and water retention of reconstituted meat products.

Starch

In meat processing, TG enzyme can be used with starch to enhance the adhesion of products and reduce costs.

Water

TG enzyme can increase the water holding capacity of meat products, allowing more water to be added to reduce costs without affecting the taste of meatballs.

Other meat proteins

TG enzyme can catalyze the ability of different meat proteins to cross-link, such as beef, pork, chicken, fish, etc.

Through these combinations, TG enzyme can not only improve the quality of meat products, such as increasing elasticity and crispness, improving texture and taste, but also reduce production costs, improve economic benefits, and conform to the development trend of healthy food.

In addition, some enzyme preparations are also widely used in the food industry, especially in the hydrolysis and modification of proteins. Papain, bromelain, neutral protease, alkaline protease, acid protease, etc. These enzyme preparations are also widely used in the food industry, especially in the hydrolysis and modification of proteins.

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