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® RM is a transglutaminase enzyme preparation that may be used for bonding a diverse range of food materials such as red meat, poultry and seafood pieces. It can be added as a pre-hydrated slurry or as a dry powder. ACTIVA® RM is versatile in application and its use can be tailored to fit most processes.
Ways to Apply Product: 1) Sprinkle Method: To join specific pieces, ACTIVA® RM can be sprinkled on product surfaces. The surfaces are then joined and held in place through vacuum packaging or molding. Products must be joined as soon as possible (20-30 minutes, depending on specific conditions) after ACTIVA® application to allow optimal bonding action. Typical usage level: 0.75-1.0% of formula weight. 2) Mixer addition: ACTIVA® RM may be used in chunked and formed applications. Typically, mixing is used to incorporate a marinade into meat trimmings or coarse ground products. After the marinade is adequately absorbed, ACTIVA® RM may be added as a dry powder during mixing. ACTIVA® RM should be mixed with a product until dispersed. Once ACTIVA® RM is added, the product should be formed, stuffed or molded into the desired shape as soon as possible (within 20- 30 minutes depending in specific conditions). Typical usage level: 0.75-1.0% of formula weight. 3) Slurry Method: ACTIVA® RM can be pre-hydrated at about 4 to 4.5 times its weight in water. The slurry is then added to meat chunks, blended and allowed to react in the desired shape under refrigerated conditions. Once mixed with water, the slurry must immediately be applied to the product and formed as soon as possible (within 20-30 minutes depending on specific conditions). Typical usage level: 1.0% of formula weight. Reaction time and conditions: After forming, products are generally left under refrigeration for 4-24 hours to allow maximized bonding to take place. 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.