Ajinomoto transglutamate (TG) Activa EB

Ajinomoto Transglutaminase (TG) Activa EB is a functional formula based on transglutaminase enzymes with a protein basis developed to improve the physical properties of foodstuffs MOST IMPORTANT ADVANTAGES AND PROPERTIES Transforms leftover pieces of meat or fish with no commercial value into standardised portions with a high added value.Facilitates the addition of waterCreates strong bonds between proteinsFacilitates the integration of mechanically separated meat or fish. USEChoose a high quality raw material and if possible tumble with salt or with a brine for a softer and more juicy flavouring.After that use the recommended quantity of ACTIVA® EB (10 to 15 grams per kilogram of raw material) and mix with ice-cold water (ratio ACTIVA® EB : water = 1:4).Add the powder to the water and mix it to form a homogeneous slurry. The entire meat surface must be evenly coated with the ACTIVA® EB slurry.Place the material in a synthetic casing (seal it) of a preshaped mould with a lot of pressure; it is important here that (virtually) no air remains between the pieces.The total process must be carried out as quickly as possible (in any case within 45 minutes).Since the enzymatic reaction depends on time and temperature, the optimal time for sufficient binding is 18 to 24 hours at 3 °C to 5 °C.Then freeze and portion the meat. To obtain good results the raw material must have the fat thoroughly extracted. Transglutaminase cannot bind fatty tissue.