For Fish & Seafood

Transglutaminase acts on the protein accessing even on these hidden aminoacid residues (glutamine and lysine) from the enzyme, resulting in better gel strength. In general the application of Transglutaminase in the seafood industry has been for reconstruction, gelation of pastes, gel-strength, enrichment, and creation of value-added products.

Among other Benefits are:

  • Create value-added fish products from trimmings (through cold bonding), small pieces of fish can be joined into large blocks/logs that may be cut for portion control. As well the product can be shaped or formed into molds that imitate natural cuts of large fish. The end product will present the same flake and texture as natural fillets.
  • Fillet reconstruction: two or more fish portions or fillets can be joined/glued; basically the portion size is doubled while the bonding is maintained through the cooking.

Transglutaminase in Surimi

The enzyme has the unique ability to modify protein functionality to form a great strength and elasticity in surimi gels and pastes once cooked. This action gives surimi products better texture, consistency and bite. In low quality surimi products, Transglutaminase enhances the setting of the gel; this occurs due to the action of the enzyme by crosslinking proteins, since the proteins are a good substrate.