Transglutaminase use in industry of Ham sausage Fish fillet fish tofu

    Transglutaminase is a food enzyme preparation prepared by microbial fermentation, commonly used in sausage and ham processing. It can catalyze the covalent crosslinking of meat protein molecules, build a stable protein gel network, significantly improve the elasticity of sausage and ham, and improve the yield. Adding glutamine transaminase in production can be combined with starch and soy protein filling formulas to reduce the amount of raw meat used, decrease the addition of phosphate, and meet the demand for low salt healthy products.

•Minced meat bonding                                                  •Meat slice bonding
•Production of grilled sausage and ham sausage        •Plant protein binding