Method for adding TG enzyme in meat products

First, direct addition method

(1) Pickled products. If the product is marinated, add TG enzyme to the marinade. When adding, dissolve the TG enzyme with a small amount of water, then add the marinade. Note that the configured TG enzyme should be used up as soon as possible. Depending on the effect, the other processes are unchanged.

(2) Rolling products. If the product is not marinated, but there is a rolling process, you can add TG enzyme in the early ingredients. When adding, first dissolve the TG enzyme with a small amount of water, then add it to the meat, then roll it, as needed. Depending on the effect, the other processes are unchanged.

(3) Other products. Many products have a drying process at the time of production, generally drying at about 55 °C for more than 20 minutes, then the TG enzyme can also complete the reaction in this process, so that it can be added during the early mixing. The rest of the process is unchanged.

Second, the combination of addition method

First make a protein gel. The next day, the protein gel is kneaded into small granules or minced meat, which is added according to the first method, so that the cost can be improved, the quality can be improved, and the nutrition can be improved.

Third, the injection method

Since the TG enzyme can crosslink the protein to improve the water absorption effect of the product, it can be added together with the injection solution in the injection type product, thereby improving the water holding effect and tenderness of the product, increasing the yield rate and reducing the cost. In order to improve the quality of the injected protein, the general injection type meat products enterprises will add soy protein isolate, and the separation protein for injection has poor water retention effect, which does not meet the requirements of the enterprise, and the yield is low. This phenomenon can be improved by adding TG enzyme. Significantly improve the water retention of the injectable protein isolate and improve the water retention of the product. In many Western-style hams, such as bacon, steak, etc., injection of TG enzyme can make the product soft, improve the yield, improve water retention and elasticity.

TG Enzymes Encyclopedia:

The TG enzyme, also known as glutamine transaminase (transglutaminase), can replace some of the quality improver, phosphate, which is added to the processing of meat products, to produce low-salt meat products. Can be applied to processed aquatic products, ham, sausage, noodles, tofu, etc. The TG enzyme can achieve a significant effect by adding 0.1-0.3% at 40-45 ° C and pH 6-7.

Storage method: Store in a low temperature condition (below 10 °C) to prevent moisture absorption and contact with air for a long time. The enzyme should be dispersed and stirred evenly in the system.