Transglutaminase is an enzyme preparation that may be used for bonding a diverse range of food materials such as red meat, poultry, dairy, and seafood. ACTIVA GS is a transglutaminase preparation which is innovative in bonding relatively large food pieces. Contrary to conventional bonding agents such as egg whites and starch, ACTIVA® GS can easily bond large red meat cuts and salmon fillet. ACTIVA® GS is allergen free, has improved bonding strength and wider handling window when compared to other ACTIVA® bonding preparations. The enhanced handling window allows processors to easily introduce the system into a commercial process.
Ways to Apply Product: 1) Liquid Slurry: ACTIVA® GS is hydrated at 1 part dry per 4 parts water. This slurry is mixed for 3-4 minutes until a froth is formed on the surface. The slurry may then be used after the froth settles. This slurry will stay in the liquid form for an extended period of time, until it is applied unto the product to be bonded. The slurry is mixed with meat and then formed into a desired shape, after which pieces can bond together. Typical usage level: 0.5-1.0% of formula weight. 2) Dry Addition to a mixed- or tumble-marinated product: When marinating or adding a solution to meat products, ACTIVA® GS can be added as a dry powder. ACTIVA® GS is generally added following the absorption of brine/marinade into the raw material. The powder is simply added and mixed or tumbled until it is evenly distributed over the meat product’s surfaces. Once added, the final product must be formed within 20-30 minutes. Typical usage level: 0.50-1.0% of formula weight 3) Sprinkle Coating: ACTIVA® GS is NOT designed for use for application using the sprinkle coating method.
Reaction time and conditions: After forming, products are generally left under refrigeration for 4-24 hours to allow bonding to become complete. After the reaction is complete the products can be frozen, tempered and portioned. In some cases products can be portioned fresh and then packaged fresh and/ or frozen. Heating or freezing will not affect the bonds formed during the reaction period.