ACTIVE TRANSGLUTAMINASE “GS” Ajinomoto (FISH)
AJINOMOTO’s ACTIVE TRANSGLUTAMINASE GS is an enzyme that acts with food proteins and is intended to improve the properties and finish of the final product, increasing its added value: firmness, viscosity, thermostability and liquid retention capacity.
Bag of 1 Kg.
Properties: Binding of foods of a protein nature.
Directions for use:Sprinkle directly onto the raw product or make a mixture of 1 part of the product in 5 parts of water and paint the parts to be joined.
It is necessary to deactivate the enzyme with heat once the product has been applied, otherwise it can be harmful to health.
Recommended temperatures (2 h at 65ºC, 15 min at 70ºC, 5 min at 75ºC, 1 min at 80ºC).
Application: Reconstitution and joining of fish parts.
Product can be frozen and pasteurised without losing properties.
Elaborations: Indicated for restructuring raw fish pieces in order to form a whole piece, as well as in burgers, pies and fillings.