Description
Enzymatic restructuring of seafood proteins for enhanced texture.
Technical
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.
Culinary Significance
Creates seamless protein bonds for silky, uniform textures while retaining moisture - particularly valuable for premium seafood applications where mouthfeel defines quality.
Science
Primary Reaction
Protein cross-linking (acyl transfer)
Parameters
Temperature
15°C optimal
4°C to 40°C range
Time
6 hours
2 hours – 24 hours
Equipment
Precision scales (0.01g resolution)Vacuum sealerThermocirculator (for temp control)pH meter