Description: Activa™ TG-RM is a cross-linking enzyme preparation for food use, and has been designed for use specifically in meat, poultry and fish restructuring applications. Activa™ TG-RM allows for production of value-added, portion-controlled meat products with reduction in sodium levels. The active ingredient in this preparation is microbial transglutaminase.
Activa™ preparations are packaged in 1 kg foil pouches. These pouches contain oxygen absorbers to maintain product functionality. The oxygen absorber should not be consumed.
Ingredient statement: sodium caseinate, maltodextrin, and enzyme.
Shelf-life and Storage Conditions:
Activa™ TG-RM is stable for 18 months from manufacturing date provided it is kept in the original unopened package at or below 72°F (21°C) and 70% RH. Keep in Refrigerated or frozen storage for optimum shelf-life. Once opened the product should be used immediately after opening or resealed and frozen.
Activa™ TG-RM is a powdered ingredient and should be handled with the normal handling procedures for powdered enzymes.
General use levels are from 0.75 to 1.3% per finished product weight. However, these levels may vary with specific application.
What is Transglutaminase or Meat Glue?
Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles.
Primary uses of transglutaminase include:
|Appearance/Product Description||White powder||Sensory Analysis|
|Loss on drying||Not more than 10%||3g, 105°C for 4 hours|
|Transglutaminase activity||34-65 units/g||Hydroxamate Method|
|Heavy Metals||Not more than 20 ppm (20 μg/g)||Sodium sulfide colorimetry (As Pb)|
|Lead||Not more than 5 ppm (5 μg/g)||Atomic Absorption|
|Arsenic||Not more than 2 ppm (2 μg/g)||Atomic Absorption (as As2O3 )|
|Standard Plate Count||Not more than 5000 cfu/g||Standard Method|
|Thermoduric Bacterial count||Not more than 500 cfu/g||Standard Method|
|Salmonella||Negative /25 g||Standard Method|
|Coliform Bacteria||Negative /g||Standard|
- Making uniform portions that cook evenly, look good, and reduce waste.
- Binding meat mixtures like sausages without casings.
- Making meat combinations like bacon and scallops.
- Producing special effects like meat noodles, meat and vegetable pastas, etc.