TG-B Standard Transglutaminase
As the standard model of transglutaminase, TG-B can be mainly applied in sausages, meat balls, surimi, bacon etc. It can improve the texture of products, such as enhancing the gel formation. This kind of transglutaminase enzyme can also enhance the water retention of products, prevent the shrinkage of meat during the processing as well as increase the product yield.
Methods of TG-B Standard Transglutaminase
TG Application In Sausages
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