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:
|Loss on drying
|Not more than 10%
|3g, 105°C for 4 hours
|Not more than 20 ppm (20 μg/g)
|Sodium sulfide colorimetry (As Pb)
|Not more than 5 ppm (5 μg/g)
|Not more than 2 ppm (2 μg/g)
|Atomic Absorption (as As2O3 )
|Standard Plate Count
|Not more than 5000 cfu/g
|Thermoduric Bacterial count
|Not more than 500 cfu/g
|Negative /25 g
- 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.