High enzyme activity glutamine transaminase For Bacon sausage ham sausage

Transglutaminase is a commonly used food additive in meat processing products such as sausages and ham sausages. It mainly functions by catalyzing the cross-linking reaction between protein molecules, thereby improving the texture, taste and processing properties of the products. 

Enhance product elasticity and chewiness

The texture of sausages and ham sausages largely depends on the gel-like network structure of meat proteins. Transglutaminase can catalyze the formation of covalent bonds between glutamine residues and lysine residues in meat proteins, allowing dispersed protein molecules to cross-link into a stable three-dimensional network, thereby enhancing the elasticity, toughness and chewiness of the product and preventing a loose texture. 

Optimize raw material utilization
In the production of sausages and ham sausages, minced meat, ground meat or low-value meats (such as chicken breasts, minced pork, etc.) are often used. These raw materials have strong protein dispersion and are difficult to form a stable structure. Transglutaminase can cross-link these dispersed proteins together, enhancing the utilization effect of low-value raw materials, reducing reliance on high-priced meat, and saving costs. 

Enhanced heat stability
The protein network cross-linked by transglutaminase is more resistant to heating during high-temperature sterilization, less prone to shrinking or disintegration, and can maintain the shape and structural stability of the product, thereby extending its shelf life.

•Bacon sausage, ham sausage         •Meat paste bonding
•Meat slices bonding                          •Steak bonding