In the production of surimi products such as fish cakes, fish tofu, fish cakes, crab sticks, and fish fillets, cost control often relies on adding more starch, resulting in a powdery and loose texture, insufficient elasticity, brittleness, and easy cracking during steaming or boiling.
Solution Details
Adding transglutaminase to the production of fish fillets, fish cakes, fish cakes, crab sticks, and fish tofu can improve product elasticity and firmness, making them less prone to crumbling and cracking during steaming or boiling.
