TG Enzyme in Seafood Processing: Improving Texture and Binding in Fish and Shellfish

In the field of modern seafood processing, the optimization of texture and combination of ingredients has always been the key to improve product quality and taste. As a powerful biocatalyst, TG enzyme (transglutaminase) is gradually showing its unique charm in seafood processing. Especially in the processing of fish and shellfish, the application of TG enzyme not only improves the texture of the ingredients, but also enhances their cohesiveness, making the seafood more palatable.

Challenges and Needs of Seafood Processing

Seafood is loved by consumers for its delicious taste and rich nutrition. However, in the process of processing, fish and shellfish ingredients often face problems such as loose texture, fragile, easy to lose water, which seriously affects the appearance and taste of the product. In addition, with the continuous improvement of consumers' pursuit of food quality and taste, how to improve the combination of seafood and make it more compact and flexible has become an important topic in the field of seafood processing.

The Secret Weapon to Improve the Texture of Fish and Shellfish

The application of TG enzyme in seafood processing provides an effective solution for improving the texture of fish and shellfish. It can enhance the texture and toughness of food by catalyzing the cross-linking reaction between protein molecules to form a tighter protein network structure. In fish processing, TG enzyme can make fish firmer and more flexible, and reduce water loss during cooking. In the processing of shellfish, TG enzyme can enhance the toughness and taste of shell meat, making it more delicious.

To Enhance the Magical Power of Seafood Binding

In addition to improving texture, TG enzyme can also enhance the binding properties of seafood. In the processing process, fish and shellfish ingredients often need to be sliced, cut and other operations, which can easily lead to the disintegration and loss of ingredients. TG enzyme can catalyze the cross-linking reaction between protein molecules, so that the fragments of food can be recombined to form a more complete and compact structure. This not only improves the appearance and taste of the product, but also reduces the waste of raw materials and reduces the production cost.

The Application Prospect of TG Enzyme in Seafood Processing

With the continuous improvement of consumers' pursuit of food quality and taste, the application prospect of TG enzyme in seafood processing will be more and more broad. In the future, with the continuous progress of technology and the continuous expansion of applications, TG enzyme is expected to be applied in more types of seafood processing, bringing more delicious, healthy and high-quality seafood to consumers. At the same time, with the continuous improvement of environmental awareness, the use of biological catalysts such as TG enzyme for seafood processing will also become one of the important development directions in the field of seafood processing in the future.