Transglutaminase and Gelatin

So if I were to set a sauce in a protein and then make a activa rm slurry to bond the protein back together would the sauce melt upon cooking, and if it did would the portions that came into contact with the gelatin become coagulated or stiff?

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Johan_Edstrom_5586

Do you normally use slurry? I tend to just powder, I haven't really done much beyond things like this.

The cheese gets really nice and runny.

Chris_Young_80640

So are you saying that you'll put the Activa in the sauce, or just that the surface of the gelled sauce would get an Activa slurry brushed onto it so that you can bind meat to the sauce?

Activa will tend to make gelatin more heat stable if you incorporate it throughout the gelatin, but it will still melt.

trev_teich

Chris I sent you a message with full detail.

trev_teich

I want it to melt. I want the sauce to melt out when you cut into the protein.

Chris_Young_80640

@trevorteich: Didn't get the message. But you should have not problem with using the slurry method to bind the protein to the gelatin core. The gelatin should still melt, particularly if the temperature is high enough.

trev_teich

What are the differences between RM, GS, TI, AND YG as far as uses?

grant

trevorteich,

here are the basics:

•ACTIVA® BF: Designed to be used in ham applications,

specifically in those where brine is introduced into the product

through injection. It is formulated so that transglutaminase activity

is delayed until the brine is injected into the ham, even in products

where a high level of protein extension is required. The enhanced

handling window allows processors to easily introduce the system

into a commercial plant setting.

•ACTIVA® GS: This product is a transglutaminase preparation

which is innovative in bonding relatively large food pieces, such as

large red meat cuts or salmon fillets. It has improved bonding

strength and wider handling window when compared to other

ACTIVA® bonding preparations. The main components of this

preparation are gelatin, phosphate, and transglutaminase.

•ACTIVA® RM: Specifically designed for restructuring muscle

foods such as red meat, poultry and seafood, this form has

application in other food products that have a lower protein

content. The main components of the preparation are sodium

caseinate, maltodextrin, and transglutaminase.

•ACTIVA® TI: This preparation was designed to improve the

general texture of products in systems which contain sufficient

protein for activity. The central components of the preparation are

maltodextrin and transglutaminase.

•ACTIVA® YG: This transglutaminase preparation is unique in that

it is designed specifically for dairy applications. A patented

combination of ingredients allows an enhanced enzyme activity in

more difficult dairy conditions. The central components in this

preparation are maltodextrin, lactose, yeast extract and

transglutaminase.

trev_teich

What's the best way to store and is there a way to speed up the bonding process?

Brendan_Lee_56950

I store it in a ziplock with the air sucked out and in the freezer, that's what was recommended by modernist pantry when I bought it.

This is from the cooking issues TG primer:

The speed of an enzyme reaction had many factors, including the inherent efficiency of the enzyme, the concentration of enzyme and substrate, the presence of inhibitors, and the temperature. As temperature rises, two things happen: first, molecules are more energetic, increasing the amount of available energy they have to react, and secondly, because molecules move faster when they are heated, they tend to collide more frequently, giving more chances for reactions to occur. In general, enzyme reactions will speed up as temperature increases until the enzyme is denatured. The heat denaturing of an enzyme is time and temperature dependant. Enzymes are typically stable up to a given temperature, which for TG is around 40°C (104°F), above which the enzyme is slowly inactivated. As temperature is increased, inactivation becomes faster and faster. Although is takes many hours to inactivate TG at 45°C (104°F), 10 minutes at 60°(104°F) will destroy 94% of TG.

If meat paste is extruded or quenelled into water or broth at this temperature, the outside sets almost instantly. Heat setting is the basis for Wylie Dufresne’s famous shrimp noodle dish. Dufresne mixes pure shrimp paste and salt with 1% Activa RM and squeezes the mixture directly from a Japanese noodle press into a water bath at 54.4°C (130°F), where it instantly sets into starch-less noodles. Any TG product can be set this way, although for food safety reasons choose a temperature below 54.4°C (130°F). Thin products will completely set in a few minutes; thicker products take longer. After setting, finish the product to its desired final cooking temperature. An immersion circulator is the best tool for this job, but pots of water on the stove will suffice in a pinch. The temperatures necessary for heat-setting TG will eventually inactivate the enzyme. Fortunately, the reaction is largely complete before the enzyme is destroyed. At 50°C (122°F) the enzyme loses a third of its potency after 10 minutes. At 60°C (140°F), it loses 94% of its activity after 10 minutes.

So in the past, I have bonded and then rolled, and set it in a bath around 50C and let it sit for 10-15minutes to set it and then increase the temp to cook temp. It seemed to work alright for me.

Johan_Edstrom_5586

If you use it as a powder - make a roll, or combine, then dunk in the sous-vide you speed up the process, as @Brendan says, in the freezer.

trev_teich

Awesome thanks guys!!!!