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Transglutaminase Help

Steven_Weinberger_20886

I purchased transglutaminase - Moo Gloo TI from modernistpantry.com - twice, and I have failed to get any adhesion at all from it. They have been extremely understanding both times and refunded my money, but I really just want to get it to work. I am using TI because I keep strictly kosher, and I understand that it doesn't bond as wide a range as RM.

I have tested it multiple times by taking fresh chicken cutlets from a brand new package and attempting to bind them with varying amounts of powder, and even with a slurry. I have either wrapped them tightly in plastic wrap (torchon) or vacuum sealed them in a chamber sealer. I leave the tests for 24 hours in the refrigerator. It appears that the only result is drawing water out of the meat, but that might be the vacuum.

If anyone has any advice on how to get this working, I would be extremely appreciative. FWIW, I don't detect the "wet dog" odor when I rub the TG into a piece of chicken, but the people at modernistpantry.com say that they have found that to be an unreliable test, with many people not being able to smell anything.

Thanks

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Comments

Brendan_Lee_56950

Never used the TI formulation before. I've never had problems at all with the RM formulation ever but obviously that's not going to help your predicament.

It would be helpful if you walked us through your exact process, sometimes it's the little things that we think are commonplace that mess things up for us.

reck.harm

From what i understand TI is the pure enzyme + some maltodextrin, whereas RM has Sodium Caseinate added to give some extra protein to bind to.

So here are a few thinks i can think of:

How cold is your fridge? Mine is set at 2°C which according to some sources might actually be to low. I only tried a cold set once so far (with RM) and had no luck. Hot set seems to work a lot better for me, did you try that?
You might try to add salt to the tg. In theory the salt should draw out some proteins and give the tg more to bond.
I suppose the reason RM's not kosher is because of the sodium caseinate? In that case what about GS? AFAIK it contains gelatin instead of the caseinate so it might be kosher, i don't actually know.

Tim_Roth_78505

Based on a lecture from Wiley Dufresne, a lot of TG issues should be solvable (in theory) by adding more protein substrate for it to bind. Wiley himself uses a lot of gelatin to glue things like grains together, so if you can think of a proteinaceous equivalent that's kosher I would try that (kosher sources of gelatin would be the best option). This seems like the most likely fix for your situation given the differences between Moo Gloo TI and other TG options, so I'd start there.

Eric_279137

Hi Steven,

I was just wondering if the Moo Gloo TI is certified kosher. I found this link which says that Activa TG-TIU is like TI but is the kosher version, and is the only kosher meat glue (transglutaminase) commercially available.

Any help would be appreciated. I would really like to try the Roulade recipe.

Oh and did you manage to get the Moo Gloo TI to bond in the end?

Thanks,

Eric