TG Enzyme in Meat Products: Improving Texture, Binding, and Yield in Sausages and Burgers

TG enzyme has become increasingly popular as an important food additive in meat processing, where it can significantly improve the texture of meat products, improve the binding of meat pieces and help to increase the overall yield of the product. In this paper, we will take a closer look at the application of TGase in meat products such as sausages and burgers and the benefits it brings.

Introduction and Working Principle of TG Enzyme

TG enzyme is an enzyme that can catalyse inter- or intramolecular cross-linking of proteins. In meat processing, TG enzyme catalyzes the cross-linking reaction between glutamine and lysine residues in proteins to promote the cross-linking polymerisation of meat proteins, thus enhancing the gelation and water retention of meat products. This cross-linking effect makes the texture of meat products more compact and tender.

Application of TG Enzyme in Sausages

As a popular meat product, the texture and taste of sausage are important factors affecting consumers' willingness to buy. In the process of sausage processing, the addition of appropriate amount of TG enzyme can significantly improve the gelatinous and water retention of sausage, so that the sausage is not easy to rupture in the cooking process, and the texture of the sausage is more firm and elastic. In addition, TG enzyme can also promote the combination of fat and protein, reduce fat precipitation, so that the fat content of sausage is more uniform, and improve the overall quality of the product.

Application of TG Enzyme in Hamburger Patties

As an important product in the fast food industry, the taste and texture of hamburger patties are equally crucial. In the process of hamburger patty, adding TG enzyme can effectively improve the binding force of meat, so that the patty is not easy to loose in the frying process, and maintain the integrity of the shape. At the same time, TG enzyme also improves the water retention of the patty, so that the patty remains tender and juicy after frying. In addition, TG enzyme also helps to improve the yield of hamburger patties, reduce production costs and improve economic efficiency.

The Precautions for the Use of TG Enzyme

Although TG enzyme has significant advantages in meat processing, but in the process of using still need to pay attention to the following points.

Addition Control

The amount of TG enzyme should be adjusted according to the specific products and process conditions, and over-addition may lead to hard texture and poor taste of meat products.

Processing Temperature and Time

The activity of TG enzyme is greatly affected by temperature and time, so it needs to be processed under appropriate temperature and time conditions to ensure its catalytic effect.

Quality of Raw Materials

High quality raw materials are the basis for producing high quality meat products, so when using TG enzyme, high quality meat raw materials should be used to improve the overall quality of the product.

In conclusion, TG enzyme, as an effective additive for meat processing, has significant advantages in improving the texture, binding and yield of meat products such as sausages and burgers. Through the rational use of TG enzyme, we can produce tastier, healthier and higher quality meat products to meet consumer demand.