The use of protein cross-linking treatment like transglutaminase type enzyme can improve the water retention performance of meat and enhance the gel strength of meat food. In case of Surumi Fish product Transglutaminase type enzyme widely used. In case of processing of fish products enzyme can improve the water solubility, emulsification and rheology property of fish protein. The enzymes hydrolysis treatment technology usually produce more amino acids and improve the nutritional value of fish products.

Function of Enzymes in meat & fish processing

Proteases enzymes are often recommended in softening of meat. The proteases have been used for bone cleaning and flavor formation also. The function of Lipases can be used for flavor formation in sausages. The most versatile enzyme today is known as Transglutaminase enzyme and this has capability in changing structural properties of various processed and heated meat products.

Direct benefits to the processors using Enzymes

The Tenderization process with Enzymes become more simplified and easy to follow. The improvement in texture and tenderness are the most vital properties once can see adding enzymes. The most common Enzymes used in meat tenderizing are the papain, bromelain and Transglutaminase. In case of tenderization or maturation time can be reduced using enzymes without compromising on quality of cold cut meat products. Adding enzyme can improve tenderness of low-grade meat cuts and thus competitive products in the market. The proteases enzyme mainly used to soften the meat, have a more active effect on other meat proteins than on collagen. The usage of transglutaminase enzyme have been accepted as isolation of meat protein and model meat products to improve texture properties dramatically. The transglutaminase-catalyzed formation of additional covalent bonds in the structural protein of meat leads to firmer gel structures.