What You Need to Know
Transglutaminase (TGase) cross-links glutamine and lysine residues in myofibrillar proteins, creating covalent bonds between scallop/shrimp muscle fibers. This mimics the natural texture-modifying effect of aging without protein degradation.
Creates seamless protein bonds for silky, uniform textures while retaining moisture - particularly valuable for premium seafood applications where mouthfeel defines quality.
Key Parameters
Temperature
15°C
4°C - 40°C
Time
6 hours
2 hours - 24 hours
Equipment
Precision scales (0.01g resolution)Vacuum sealerThermocirculator (for temp control)pH meter
Steps
- 1.
Scallop 'noodles' (WD-50 (NYC)): Creates extrudable protein matrix
- 2.
Shrimp 'foie gras' (El Bulli): Achieves unctuous density
The Science
Primary Reaction
Protein cross-linking (acyl transfer)