| ≥1 piece |
Transglutaminase (Biobond TG) for Sea foods
1. Typical applications
surimi products: frozen surimi, Scallops, Fish Ball, Fish trimmings, Fish Roll, Surimi Pie,) shrimp, restructuring fillets, minced fillet, fish cake,
2. Functional Benefits
1).Improving elasticity and texture
2).Enhancing flavor and appearance
3).The fish’s texture remains entirely preserved
4).Reduction of other ingredients (e.g. phosphates)
5).Geting products with uniform shapes and sizes
6).Strengthening the protein network structure and improving the binding capacity of meat.
7). Adding more juiciness