Transglutaminase or meat glue

Transglutaminase is known as meat glue. It enables radical creations in the kitchen by uniting different pieces of proteins, even from different sources, into uniform pieces. In the kitchen and in industry, it opens up a range of unique features and possibilities.

What is transglutaminase?

The so-called meat glue is a food additive made up of a polypeptide chain of 331 amino acids. It is a natural enzyme existing in the body that acts as a catalyst for polymerization reactions and bonds between protein molecules. The resulting stable bonds occur between the amino acids glutamine and lysine. This transformation works on all types of protein (fish, meat, tofu, gelatin, flour).

Where does transglutaminase come from?

Transglutaminase is found abundantly in nature. In the liver and blood of mammals, in the muscle of fish and in the fermentation produced by microorganisms. Currently, transglutaminase extracted from the fermentation of Streptoverticillium mobaraense. Its use in food originates in Japan, mainly through kamaboko, which in Brazil is well known in the kani-kama version, which is an abbreviation of kani-kamaboro. Research on transglutaminase was primarily carried out by Ajinomoto, in Japan.

Characteristics of transglutaminase

It appears as a white, pale yellow or dark brown powder in the form of granules, mass or dark brown or transparent liquid.

Functional properties

• It has strong binding power that remains even when foods are frozen or cooked;
• Can be used on all types of meat;
• Does not compromise the original flavor and aroma of the food;
• It is easily dissolved in water;
• Allows you to obtain controlled portions;
• Improves texture;
• Allows the restructuring of trimmings and pieces of meat;
• Improves juiciness and palatability;
• They are not broken by the normal heating of the processes and by physical forces that may occur.

applications

Extremely useful in the food industry, especially in the manufacture of sausages and ham in general. In gastronomy, it is a versatile ingredient that opens up a range of possibilities for skilled and creative chefs.

Dosage and use

Ideally, follow the instructions on the packaging label, but in general, an amount of 0.6 – 1.5% of the product weight should be used. The powder can be applied directly to the surface of the meat and massaged until it dissolves. It can also be dissolved in water in a 1:5 ratio and applied to meat. After application, it is necessary to unite the proteins, compact well, seal or embed and store in the refrigerator for 3 hours for the action to occur.