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Transglutaminase

Ryan_7317

Does Transglutaminase require the fridge to bind or is it purely time based? For example, if I dust with Transglutaminase and then sous vide for 24 hours will it have the same binding properties? Or, does it require the refrigeration to activate the binding process?

Thanks in advance!

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Comments

Brendan_Lee_56950

It's an enzyme so it will technically become more active when heated but if you surpass the heat level that kills the enzyme then it will be rendered useless immediately. I don't have the exact temperature in front of me but off the top of my head I think I have done a quick bond at 55C with no ill effects

seijoed

I think the optimal range is - 32°F–149°F (0°C–65°C)

tshewman

My understanding is time and temp. For the lamb breast (if I recall), I did 12hr vacuum sealed in fridge before 18 hour cook. For the chicken loin (faux lobster tail), I did 12 hr vacuum sealed in fridge before 40min SV. Both of these were better than direct to cook (for chicken roulade), but that was also my first two attempts with it.

Brendan_Lee_56950

On a side note, this is how Wylie does his shrimp noodles, piped directly into a warmed bath bonds them and cooks them almost instantly because of how thin they are. That can be extrapolated to larger products but YMMV depending on a lot of variables.