Fish balls are a common food with a delicious taste, often used as a hot pot ingredient and a snack. They have characteristics such as high protein, low cholesterol, low calories, and low salt.

For various surimi aquatic products, the green and safe transglutaminase (TG enzyme) can cause cross-linking reactions between and within protein molecules, increase the molecular weight of protein, and form a powerful gel, thus changing the elasticity, water retention, adhesion and other characteristics of various protein products. It is widely used in the production of surimi products such as fish balls, surimi, shrimp balls, shrimp rolls, crab meat, crab claws, fish tofu, fish sausage, fish noodles, fish cakes, etc.

• Features:

1. Reduce the addition of phosphate, making it safe and environmentally friendly.

2. Improve the elasticity, water retention, and adhesiveness of protein products.

3. Improve the texture.

• Application of TG enzyme in fish balls

During the production process of fish balls, TG enzyme can effectively bind the protein-rich fish meat to form protein gel, which can reduce the addition of other ingredients such as soy protein. While ensuring the original taste of the fish meat, it can greatly improve the texture and yield of the fish balls.

Production process

Selection of raw fish (fish paste, shrimp paste, crab meat, etc.) -> Skin removal, meat collection, and rinsing -> Slow chopping and adding ice water -> Add seasoning and keep chopping -> Adding TG enzyme and other ingredients -> Shaping -> Cooking -> Cooling.

Recommended dosage

The recommended dosage is 0.2%-0.4%, and the dosage is relative to the total material or can be increased or decreased according to the characteristics of the food. For example, if one kilogram (1000 grams) of material is used, about 2-4 grams of TG enzyme should be added. It can be added after dissolved in water or added directly.

Key Points of the Process

1 During the production process, the temperature should be kept below 4℃, and the chopping speed should not be too fast to prevent the temperature from getting too high.

2 TG enzyme should avoid being added with seasoning such as salt to prevent high salinity from deactivating the TG enzyme.

3 When shaping with warm water, ensure that the inside of the meatballs reaches 50℃.

Application Effect

1) Increase the crispiness of the product, promote the internal and intermolecular cross-linking of myosin in the meat, so that after the meatball is cooked, it can form a strong enough gel, making the product elastic like a ping-pong ball. If you want to make high-end products without changing the original formula, adding TG enzyme can achieve extraordinary crispiness effect, saving the trouble of adjusting the formula in the factory.

2) Change the internal structure of the emulsion of meatballs/ham sausages to make the emulsion structure stable and elastic. After marinating, it does not separate, increasing the stability of the product.

3) Due to the TG enzyme promoting protein cross-linking and increasing the water-holding capacity of myosin in meat, more water can be added to reduce costs. Due to the cross-linking effect of various proteins, adding water does not affect the texture of the meatballs, but rather improves it.

4) Replace phosphate, prevent excessive phosphate levels. And without additional addition of carrageenan or other edible colloids, the product have good elasticity and crispness, save costs, and simplify the process. (When using edible colloids such as carrageenan, they generally need to be heated and dissolved first, and then cooled and added in proportion. It is more troublesome to handle the colloids outside the processing technology of piills/sausages.)

About Annzyme®:

Annzyme is a new brand for Angel enzymes products. We are dedicated to providing customers with perfect solutions in many fields like baking, proteolysis, nucleic acid hydrolysis, starch further-processing etc, and already built highly automated production lines for enzymes and other biological products. We are committed to become the best enzymes supplier and service provider.

About Angel:

Angel Yeast Company is a high-tech listed company specializing in yeast and biotech. Product business covers Yeast and Baking, Yeast Extract-Savoury, Nutrition & Health and Biotechnology fields. It is one of the world's leading companies in the yeast industry. Angel has 12 holding subsidiaries and provides products and services for more than 150 countries and regions.

http://en.angelyeast.com

Press contact:

Angel Yeast Co., Ltd.

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Tel: +86-717-6369520

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Email: lili@angelyeast.com