Transglutaminase

[edit] Description

More colorfully known as meat glue, transglutaminase is an enzyme that bonds together proteins. Industrial uses include binding together sausages and reconstructed meats like chicken nuggets and artificial crab (pollock). Chefs are using it to combine disparate meats, or to bind the elements of dishes like fish noodles. Transglutaminase is sold commercially by Ajinomoto as Activa TG.

[edit] Uses

Binder for coarsely ground meat or fish formed into a sausage shape that can be cut into patties. The sausage can be made using saran wrap, or use PVC pipe or can of the desired diameter. The published recipe is 1% by weight of TG to meat.

Take the tapered end of tenderloin, fold it back onto itself and glue together with TG. Roll it up tightly in saran wrap overnight in the fridge. Yield; 3-4 full size tenderloin steaks.

Glue bacon or prosciutto to chicken, scallops, pork tenderloin, etc.

Glue together batons of different colored fish which give a checkerboard pattern when cut crosswise.

[edit] Sources

Terra Spice

• • Note: TG activity declines due to oxidation over several days to a week. It is sold only in fairly large (1 kilo) quantities at present, so this can be an expensive drawback. I am doing the following and have obtained satisfactory results. Immediately upon opening, portion out usable quantities, vacuum seal and store in the freezer(may not be necessary, but until otherwise informed, I do it anyway). TG dust may be allergenic, so wear a filter mask and gloves when handling.

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