Transglutaminase usage in Crab Sticks
2023-12-13 12:49:55
jianweichen
Transglutaminase usage in Crab Sticks
TG enzyme is one of the commonly used biological fermentation additives in the processing of meat products such as crab sticks. In the processing of crab sticks, TG enzyme mainly plays the following roles:
1.Increase the stability of tissue structure: TG enzyme can act on proteins in crab sticks to cause cross-linking reactions to increase their internal structural stability. This improves the quality and water retention of the crab sticks, extending their shelf life.
2.Improve food texture: TG enzyme can increase protein cross-linking, thus increasing the texture firmness and taste of crab sticks, making crab sticks more delicious and elastic.
3.Improve processing efficiency: After using TG enzyme, it can effectively promote protein cross-linking, thereby promoting the formation of crab sticks and improving processing efficiency.